
Japanese pickled Daikon is called ‘Takuan’. My mother used to pickle Daikon in a huge bucket-like container every year. She would hang Daikon in the sun for a few weeks until dehydrated and wilted, then pickle them with a mixture of Salt, Rice Bran, Kombu (Kelp), and some Citrus Peels. She probably added ‘Kuchinashi’ (Cape Jasmine) Seeds for yellow colouring. I don’t think she added Sugar because her ‘Takuan’ were not sweet at all. I prefer slightly sweet ones.
Store-bought ‘Takuan’ is made with artificial colour, sweeteners and preservatives. When I want to eat ‘Takuan’, I make a small batch. This is my easy method, and I use a ziplock bag that can be used repeatedly.
Ingredients
1 medium Daikon *about 500g after peeled
2 tablespoon Water
1 pinch Saffron Threads *OR 1 teaspoon Ground Turmeric if you don’t mind its smell
1 tablespoon Salt *3% weight of Daikon
3-4 tablespoons Sugar *10% weight of Daikon
2 tablespoons Rice Vinegar *5% weight of Daikon
5cm Kombu (Kelp)
Method
- Peel Daikon and cut into the length that fits into the bag. Cut in half lengthways if thick. Place them on a tray lined with a tea towel and leave them under the sun for 2-3 days or until wilted.
- Combine Water and Saffron Threads in a small bowl and set aside until the Water turned yellow. *Note: Ground Turmeric can be used, but colouring is optional.
- Place everything in a ziplock bag, rub and combine well, then remove the air. Leave the bag in the fridge for at least 7 days. Change the position occasionally.
- *Note: Pickled Vegetables are salty as the salt is necessary to preserve them. If you concern the amount of salt in ‘Takuan’, soak the sliced ‘Takuan’ in enough water with some Sugar and Vinegar before you eat, so that you can reduce the salt.
Comments
TT-chun
24/04/2025
Howdy from Texas Hiroko!! Do you have a TikTok page?? I tried searching for you with no luck. Arigato for this!! I am going to try this recipe on my next grocery run. I am looking forward to your website. I stumbled across here looking up saccharin as I always get Takun from the store but remembered hearing it was a cancer-causer growing up. Then that led to curiosity of how to make it from scratch and here I am!!
Hiroko
24/04/2025
Hello from Melbourne, Australia. Thank you for your comment. I don’t do TikTok. I don’t do YouTube either. My brain is getting old and I can’t keep up those things. By the way, I have the concern about preservatives and artificial colour of commercially produced pickled Daikon. It is very simple to make at home. You don’t need to colour it if you prefer. Enjoy making it.