Recommended recipe by Milica (Millie) Milovanovic. From "Life of a Metal"/ Educational/Dieting
Preparation:
The ammount of water and umeboshi vinegar depends on the quantity that you are prepearing. Boil and cool water beforehand. Umeboshi vinegar should fill ¼ of the jar and ¾ should be water. Cut the daikon in pieces, just enough to fill the jar. Pour the mixture of umeboshi vinegar and water till it completely fills the jar. Cover the jar with a gauze (do not put the lid yet) and leave it outside the refrigerator for 1-2 days. Close the jar with a lid after this period and store it in a fridge.