The radish is dried first for about 2 weeks, to take some water content out of it. Then it is layered in a vessel with a mixture of the rice bran and salt. Sometimes, dried persimmon peel and malted rice are also added. Then, a weight is placed on top of it to press it down, and left there. No liquid is added, as the salt will bring liquid out of the pickles.
It’s let ferment for about a month, then it is ready to eat. The radish ends up crisp with a mildly-tangy flavour. It is often a bright yellow, though it may be browner, depending on the brand or recipe.