Shortcut Yellow Daikon Pickles (Easy Takuan Recipe)

By Sudachi

Ingredients

Instructions

1. Wash the daikon, peel it and cut it in half lengthways, removing any blemishes or discoloured parts.
2. Slice into thick half-moons or round quarters. For sushi, cut into long sticks instead.
3. Put the slices in a sealable bag with 2 tsp sea salt. Massage until coated, press out the air, seal and place in a container.
4. Put a weight of about 1 kg on top and refrigerate for at least 3 hours, preferably overnight.
5. Drain off the liquid that has collected, shake the daikon well and pat dry with kitchen paper.
6. Return the daikon to the bag, add 65 g light brown sugar and 4 tsp unseasoned rice vinegar, and massage until combined.
7. Optional: pierce 1 dried gardenia pod with a fork to release its colour, then add it to the bag with the 3 g kombu and 1 dried red chilli. Press out the air and seal.
8. Refrigerate for 2 days, turning the bag over once or twice a day for even flavour and colour.
9. Once the colour and flavour suit you, drain the liquid and rinse the takuan in cold water. Shake off excess water, transfer to an airtight jar and add a splash of rice vinegar.

Summarized from Sudachi's video. Watch it for the details.

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Brown sugarDaikonKombu