Pickled Radish (taku an)

Cut off both ends of the daikon; rub the daikon all over with the salt. Combine the rice bran, turmeric and chillies with the water and mix well. Put the whole daikon into the mixture and place in a container. Seal the container and place a brick on the lid. Let stand for a week before using. Serve sliced. Notes: In warm weather it may only take a few days for the flavors to develop. Refrigerate once the container seal has been broken. Will keep refrigerated for up to 3 months.