Pickled Daikon Radish (Takuan)

Pickled Daikon Radish (Takuan)

from allwaysdelicious.com
Side Dish Recipes
1510 min
1 serving
476 kcal / serving

Daikon Radish Pickled (called Takuan in Japanese) is a perfect side dish for many Japanese meals. The large white daikon radish is sliced and marinated in a mixture of vinegar, salt, and sugar. Ground turmeric gives it a distinctive bright yellow color. It’s pleasantly crunchy and bursting with tart, sweet, and salty flavor.

Ingredients

  • 1daikon radish (about 1 pound, peeled and cut into thin rounds or half-rounds)
  • 1 tablespoonkosher salt
  • ½ cupgranulated sugar
  • ½ cuprice vinegar
  • ¼ cupwater
  • 1 teaspoonground turmeric

Directions

  1. 1

    Place the sliced daikon in a colander and add the salt. Tossto mix and then let stand in the sink or over a large bowl for about 1 hour.

  2. 2

    Transfer the daikon to a glass jar.

  3. 3

    In a small saucepan, combine the sugar, vinegar, and waterand heat over medium heat, stirring frequently, until the sugar dissolves. Remove the pan from the heat and stir in the turmeric.

  4. 4

    Pour the vinegar mixture over the daikon slices in the jar. Cap the jar, shake to make sure all of the daikon is in the brine.

  5. 5

    Refrigerate for 24 to 48 hours before serving.