Wash and peel the Daikon. Cut the Daikon into 5cm thick rounds or quarters, depending on the diameter of the Daikon.
2
Lightly rub 10 grams of Salt over the cut Daikon pieces. Let them sit for 30 minutes to draw out excess moisture, then gently pat dry with a clean cloth.
3
In a large, non-reactive container, combine the Rice bran, remaining 110 grams of Salt, Water, Kombu, Dried red chili, finely grated Ginger, minced Garlic, finely chopped Persimmon peel, and crushed Eggshell.
