Here's a super simple recipe for Takuan, a yellow coloured Japanese pickle made of daikon (white radish). Takuan (and other tsukemono) are traditionally eaten to aid digestion and can be an accompaniment/garnish to many meals. Today, it is popular outside of Japan, and can often be seen in Taiwanese and Korean cuisines.
Here is the recipe:
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TAKUAN
Prep Time: 10-15mins
Total Time: 2 hours, 15mins
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Tools/Utensils:
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- One jar, cleaned and dried - I used a standard 16 ounce/473ml jar
- Small saucepan
- Tea towel or cheesecloth
- Spoon or chopsticks for stirring
Ingredients:
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- 1 small daikon OR part of a large daikon (depending on size of your jar)
- 3-4 tsp salt, half for salting, half for taste (15-20ml)
- 1/2 cup rice vinegar (125ml) - aka. Rice wine vinegar
- 1/2 cup water (125ml)
- 1/3 cup sugar (83ml) - I used granulated sugar
- 1 tsp ground turmeric (5ml)
Method:
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1. Make the the judgment call on how much daikon will fit into your jar and cut/leave a portion out if required. Wash and peel.
2. Cut your daikon in half lengthways and slice into 2-3mm thick semi-circles. Transfer to a clean bowl and apply about 2 teaspoons of salt. Toss gently to ensure all the salt has been incorporated. Set aside at room temperature for about 2 hours to draw out moisture.
3. In the meantime, prepare the pickling liquid by combining all remaining ingredients, including the remaining salt (to taste), in a small saucepan and heat to boil. Give it the occasional stir to ensure the salt and sugar dissolve completely. Set aside to cool.
4. After 2 hours, the radish should be sitting in a small pool of salt water and the pickling liquid should have cooled down to room temperature. Place the tea towel or cheesecloth over a colander or large bowl and pour the radish contents onto the tea towel, wrap up and wring liquid into the sink. Transfer the "freshly squeezed" daikon slices into the clean jar.
5. If required, transfer the pickling liquid into a pouring jug to ensure a cleaner pour (can skip this, if you want!). Pour as much pickling liquid as needed into jar, ensuring daikon pieces are completely submerged. Replace lid and screw on tight.
That's it! - Allow the daikon to pickle for at least 2 days. Store the jar in the fridge where it may keep for a few months, but they are generally fresher and best eaten within the first 2-3 months. Enjoy!
