Maybe my plastic containers don't form perfect seals, but my house smelled of pickling juices for several days while these sat in the fridge. Consider yourself warned. The daikon pickles are decent, though certainly not the same style as you'd get at one of the few Chinese restaurants that have them. As for how I made them, I peeled the daikon (the recipe skipped this step) then chopped it. Because the recipe didn't say, I chopped it into 3/4 inch cubes. It took about half a large daikon to make 1 1/2 cups of chopped daikon. And, indeed, in step one they did release two tablespoons of water. In step two, I skipped the optional sesame oil.
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Maybe my plastic containers don't form perfect seals, but my house smelled of pickling juices...