Homemade Takuan (沢庵)
Don’t stress too much about measurements—I usually eyeball it and even if you’re off, takuan is pretty hard to screw up!
Ingredients:
- 1 medium sized daikon radish, peeled
- 3/4 cup sugar
- 1 cup distilled white vinegar
- 1 cup @realredmondsalt salt
- 1 tablespoon turmeric
- Water
Instructions:
1. Slice your daikon radish into thin quarter to half circle sized pieces.
2. To a large tupperware (or kimchi jar), add in all your ingredients except the water. The daikon is probably not completely submerged in the liquid, depending on the size of your daikon (if it is submerged, skip step 3).
3. Barely submerge the takuan with additional water. For this video, I did about 1 cup of water.
4. Close the tupperware and give it a good shake for ~30 seconds to mix around the ingredients. Optional: weigh the ingredients down with a weight to ensure the daikon stays submerged (I used the weights from my kimchi jar).
5. Seal and let rest for at least 24 hours before consuming.
