<TAKUAN/たくあん>
▶VEGAN
＜Yield> 6 servings
<Prep time> 20 minutes (does not include the time to marinate)
<Cook time> 0 minutes
<Ingredients>
-1 kg daikon radish (30 cm x 8 cm diameter)
-1 ½ tbsp salt (25g)
-½ cup water (100ml)
Brine
-3 ½ tbsp sugar (50g)
-2 tbsp rice vinegar
-3g kombu (10 cm)
<Directions>
Prepare Daikon: Wash the daikon radish, cut it into 15cm lengths and then quarter it (watch more on YouTube).
First Marinade: In a zip-top bag, add water and salt, then dissolve. Add the daikon radish and let it marinate in the fridge for 3 days. When closing up the bag, please ensure that air is removed from the bag. Flip the bag once a day.
Second Marinade: Remove the daikon radish, rinse off the salt, and place it in a new zip-top bag. Add in the sugar, vinegar and small pieces of kombu. Rub them to mix, then remove out all the air. Let it sit in the fridge for another 2 days. Flip it daily.
Slice and Serve: After the marinating process, rinse off the marinade. Slice the takuan and serve it on a plate.
<Miwa’s tips> ※Watch more on YouTube!
If you want to scale this recipe up or down, use the following ratio:
Ingredients
-Daikon radish (desired quantity),
-salt and vinegar: 3% of the daikon's weight
-sugar of 5% of the daikon's weight (adjust to 8-10% for a sweeter taste)
-3g kombu
<Storage time>
Store the takuan in an airtight container in the fridge for up to 7 days.
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2022/12/16 MIWA