<Takuan – Easy Japanese Pickled Daikon Recipe>

https://youtu.be/omlEtBP5S50

⭐ Quick Summary

A simple, vegan-friendly Japanese pickled daikon (takuan) made with salt, sugar, vinegar, and kombu.This recipe uses a two-step marinating process to create a crisp, refreshing pickle that’s perfect as a side dish or part of a balanced Japanese-style meal.

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<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>

1. Prepare Daikon: Wash the daikon radish, cut it into 15cm lengths and then quarter it (watch more on YouTube).
   

2. 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.
   

3. 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.
   

4. 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.

This TAKUAN is great to be served in this tableware.

2022/12/16 MIWA

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