Slice the daikon into thin strips or slices. Place in a bowl. Pour enough cold water over to cover the pickles. Add enough brown rice vinegar to the water to make a slightly sour flavor. Cover the bowl and refrigerate overnight. This soaking liquid will draw out excess sodium from the pickles and give them a mild sour flavor. The pickles are now ready to use in making rice, noodle or vegetable sushi.
Per serving - 7 calories, 0 g fat (0% calories from fat), 0 g protein, 1 g carbohydrate, 0 g fiber, 0 mg cholesterol, 252 mg sodium