Pickled Daikon Radish (Takuan)

1510 mins
Serves 1
https://allwaysdelicious.com/japanese-pickled-daikon-radish/

Directions

  1. 1Place the sliced daikon in a colander and add the salt.
  2. 2Place the sliced daikon in a colander and add the salt.
  3. 3Place the sliced daikon in a colander and add the salt.
  4. 4Toss to mix and then let stand in the sink or over a large bowl for about 1 hour to pull out excess moisture.
  5. 5Toss to mix and then let stand in the sink or over a large bowl for about 1 hour to pull out excess moisture.
  6. 6Toss to mix and then let stand in the sink or over a large bowl for about 1 hour to pull out excess moisture.
  7. 7Transfer the daikon to a glass jar.
  8. 8Transfer the daikon to a glass jar.
  9. 9Transfer the daikon to a glass jar.
  10. 10In a small saucepan, combine the sugar, vinegar, and water.
  11. 11In a small saucepan, combine the sugar, vinegar, and water.
  12. 12In a small saucepan, combine the sugar, vinegar, and water.
  13. 13Heat the mixture over medium heat, stirring frequently, until the sugar dissolves.
  14. 14Heat the mixture over medium heat, stirring frequently, until the sugar dissolves.
  15. 15Heat the mixture over medium heat, stirring frequently, until the sugar dissolves.
  16. 16Remove the pan from the heat and stir in the turmeric.
  17. 17Remove the pan from the heat and stir in the turmeric.
  18. 18Remove the pan from the heat and stir in the turmeric.
  19. 19Pour the vinegar mixture over the daikon slices in the jar.
  20. 20Pour the vinegar mixture over the daikon slices in the jar.
  21. 21Pour the vinegar mixture over the daikon slices in the jar.
  22. 22Cap the jar, shake to make sure all of the daikon is in the brine.
  23. 23Cap the jar, shake to make sure all of the daikon is in the brine.
  24. 24Cap the jar, shake to make sure all of the daikon is in the brine.
  25. 25Refrigerate for 24 to 48 hours before serving.
  26. 26Refrigerate for 24 to 48 hours before serving.
  27. 27Refrigerate for 24 to 48 hours before serving.

Ingredients

  • 1 daikon radish (about 1 pound, peeled and cut into thin rounds or half-rounds)
  • 1 daikon radish (about 1 pound, peeled and cut into thin rounds or half-rounds)
  • 1 daikon radish (about 1 pound, peeled and cut into thin rounds or half-rounds)
  • 1 tablespoon kosher salt
  • 1 tablespoon kosher salt
  • 1 tablespoon kosher salt
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup rice vinegar
  • 0.5 cup rice vinegar
  • 0.5 cup rice vinegar
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground turmeric
  • 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.