‘Takuan’, Japanese Pickled Daikon, is commonly coloured yellow, but this quick and easy ‘Takuan’ is not coloured. I actually like this natural version better. Some people prefer fairly sweet flavour, but I don’t like it too sweet. If you like sweeter flavour, just add extra Sugar.

Makes

8 Servings

Ingredients

12cm Daikon *about 250g after peeled
1/2 tablespoon Salt *3% weight of Daikon
2 tablespoons Sugar *10% weight of Daikon
1 tablespoon Rice Vinegar *5% weight of Daikon
Dried Chilli *optional

Method
  1. Peel Daikon and cut in half lengthways.
  2. Place everything in a ziplock bag, rub and combine well, then remove the air. A lot of water will come out from Daikon. Leave the bag in the fridge for at least several hours.
  3. *Note: If you cut Daikon into thinner pieces, you need to reduce the amount of Salt.