Quick & Easy Takuan (Yellow Pickled Daikon)
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5.0
3 reviews
Excellent
Quick & Easy Takuan (Yellow Pickled Daikon)
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 450 g daikon radish (approx half)
- 2 tsp coarse salt 2% of the weight of the daikon
- 65 g light brown sugar (cane sugar)
- 4 tsp rice vinegar
- 3 g dried kelp (kombu)
- 1 dried red chili pepper
- 1 dried gardenia pod (or turmeric or yellow food coloring) optional
Instructions
- Wash the surface of 450 g daikon radish, peel and cut in half lengthways.
- Slice into thick half-moons. (If using for sushi, cut into long sticks.)
- Drop the slices into a sealable bag and add 2 tsp coarse salt. Massage until evenly covered, then push the air out, seal the bag and place it in a container.
- Place a weight (approximately 1kg) on top and rest in the refrigerator for at least 3 hours, preferably overnight.
- Pour the contents of the bag through a colander to drain the accumulated liquid and shake well.
- Transfer the daikon slices back into the bag and add 65 g light brown sugar and 4 tsp rice vinegar. Massage until combined.
- If using 1 dried gardenia pod, pierce it with a fork to help extract the color.
- Place the gardenia pod, 3 g dried kelp (kombu) and 1 dried red chili pepper inside the bag. Push the air out and seal.
- Rest in the refrigerator for 2 days. Flip the bag over 1-2 times a day to ensure even flavoring and coloring.
- Once you're happy with the color and flavor, drain the pickling liquid and wash the takuan with fresh water. Shake well to remove excess moisture, then transfer to an airtight container. Store in the refrigerator for up to 1 week or 1 month in the freezer.
- Enjoy!
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User Reviews
Overall Rating
5.0
3 reviews
Excellent
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