This year's rakkyo came out good. I still would like it to be a bit sweeter, but Satoshi says he likes it.
Last year's rakkyo recipe was this one.
This year's rakkyo recipe was this:
1 kg rakkyo, cleaned and rinsed
Put your rakkyo and salt into a container and let sit in a container for 1 day with something heavy (about 1 kg) on it.
Then take the weight off and let sit for 2 or 3 days, mixing every so often.
Make the sauce:
200 ml vinegar
400 ml water
2 or 3 chili pepper
Bring everything to a boil then let cool.
After the 3 days, rinse the rakkyo once and try to make sure that most of the water is drained well.
Add the cooled sauce and put into the refrigerator for about 15 days.
After the 15 days, it is ready to eat.
NOTE: actually if you don't want to make the sauce you can eat the salted rakkyo as is.