Takuan: The Yellow Pickled Daikon You Need to Know

Takuan Directions

• Prepare The Daikon
  Cut 1kg daikon radish into manageable pieces, approximately 10cm in length. You may leave the skin on for added color and nutrients. The cut size will determine the final pickle texture - larger pieces provide more crunch, while smaller pieces pickle more quickly.
• Create Pickling Solution
  Combine 200g sugar, 40g salt, and 40ml rice vinegar in a large zip-lock bag large enough to hold all ingredients. This balanced mixture provides the perfect combination of sweetness, salinity, and acidity that defines takuan's distinctive taste.
• Combine Ingredients Properly
  Place cut daikon pieces into the bag with the pickling mixture. Seal the bag, removing as much air as possible. Shake gently to ensure the daikon pieces are evenly coated with the dry mixture. Within minutes, the radish will begin releasing moisture, creating its own pickling liquid.
• Set Up For Fermentation
  Place the sealed bag in a shallow dish or tray to catch any potential leaks. The daikon will continue releasing water, eventually becoming submerged in its own pickling liquid. This natural process eliminates the need for added water.
• Manage Fermentation Process
  Store in a cool, dark place away from direct sunlight. Every 24 hours, gently turn the bag to ensure even distribution of the pickling liquid. The daikon will gradually change from white to a pale yellow and become increasingly translucent.
• Test For Readiness
  After 4-5 days, the takuan should be ready to taste. It will have a crisp texture and balanced sweet-tart flavor. For traditional yellow color, a small pinch of turmeric or yellow food coloring can be added to the initial mixture.