Description
Takuan is a traditional Japanese pickle made from daikon radish, typically bright yellow, sweet, tangy, and slightly salty, with a crisp texture.
Ingredients
Units
Scale
- 350 g daikon radish
- 1/2 tbsp salt (for salting the daikon)
- 1/4 cup granulated sugar
- 2 tbsp rice vinegar (substitute white vinegar)
- 1/2 tsp turmeric powder (optional; include if you want your takuan to be yellow. Note that turmeric can amplify sulfur-y smells. Omit the turmeric if you are especially sensitive to this!)
Instructions
- Slice the daikon into half-moons about 3 – 4 mm thick, or cut into long strips about ¼ inch thick.
- Place in a colander, rinse briefly under cold water, and drain well.
- Transfer the daikon to a bowl and sprinkle with 1/2 tbsp salt. Toss to coat evenly. Let sit for 30 minutes or until the daikon releases liquid.
- Gently squeeze the daikon to remove excess moisture, and discard the released liquid. This step helps reduce odor and concentrates flavor.
- Add the sugar, rice vinegar, and turmeric powder (if using) to the daikon. Mix thoroughly until everything is evenly coated.
- Transfer to a jar or sealable container or bag large enough to hold everything comfortably. Cover/seal and refrigerate.
- After about 12 hours, shake or stir once to redistribute the seasoning. Refrigerate another 12 hours, then it’s ready to eat.
Notes
Tips to Reduce Daikon Smell:
- Always salt and squeeze first to remove sulfur-rich liquid
- Rinse sliced daikon before salting to wash away surface enzymes
- Use enough acid (2 tbsp vinegar helps stabilize aroma)
- Store in the fridge immediately – don’t leave at room temperature
- Vent once early on (open the container briefly after a few hours)
- Add a small piece of kombu or a bit of grated ginger to absorb sulfur compounds
- Prep Time: 10 minutes + 24 hours wait time