Peel the daikon in 8 x 3 cm sticks.
Soak for 8 hours in brine with 10% salt. Rince afterwards.
Blend the nashi pear, garlic and ginger. Afterwards, crock all + brine and water (4% salt).
Keep it at room temperature for 2 days. Finally, cool it at 4 degrees for 20 days or more.