Pickled Daikon Radish (Takuan)
Directions
- 1Place the sliced daikon in a colander and add the salt.
- 2Toss to mix and then let stand in the sink or over a large bowl for about 1 hour to pull out excess moisture.
- 3Transfer the daikon to a glass jar.
- 4In a small saucepan, combine the sugar, vinegar, and water.
- 5Heat the mixture over medium heat, stirring frequently, until the sugar dissolves.
- 6Remove the pan from the heat and stir in the turmeric.
- 7Pour the vinegar mixture over the daikon slices in the jar.
- 8Cap the jar, shake to make sure all of the daikon is in the brine.
- 9Refrigerate for 24 to 48 hours before serving.
Ingredients
- 1 daikon radish (about 1 pound, peeled and cut into thin rounds or half-rounds)
- 1 tablespoon kosher salt
- 0.5 cup granulated sugar
- 0.5 cup rice vinegar
- 0.25 cup water
- 1 teaspoon ground turmeric
Equipment
colanderlarge bowlglass jarsmall saucepan
Tips
- Look for a daikon radish that is heavy and smooth-skinned, avoiding any that look dried out. One with the root and/or leaves still attached is ideal.
- Choose unseasoned rice vinegar to control the seasonings yourself.
- Ground turmeric is important for giving the Takuan its distinctive bright yellow color and a hint of mustard-y flavor.
- Do not rinse the salt off the daikon after it stands; it will mix with the vinegar in the jar to create a brine.
- It's better if the brine is hot or at least warm when you pour it over the daikon.
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