Japanese Takuan Pickle - cooking recipe

Ingredients

20 -25 daikon radishes (10 kg)
1 kg rice bran powder (nuka powder)
500 g sugar (organic best)
150 g salt

Preparation

Wash daikon well. Bundle two daikon by leaves and using clothes line dry in a location with sun and good ventiliation. Bring them indoors at night. Takes 1 week drying.
After 1 week drying, mix together rice bran or nuka, salt, and sugar or brown sugar (organic is good). Cut off the leaves and keep for use later.
Place about 1-2 cm layer of nuka mixture in the bottom of a large pickling container. Place daikon neatly in layers on top of the mixture.
Top off with the remainder of nuka mixture. Place the leaves from the daikon on top.
Place a heavy plastic over the the mixture. Place a heavy rock or another object for weight. The weight needed is usually 2-3 times the weight of daikon. If 1 daikon weighs 1 pound then about 2-3 pound weight.
After 1 month it is ready to slice and eat. See photos of the steps at http://www.recipezaar.com/bb/viewtopic.zsp?t=320927.
Serving is a total guess.