Quick Takuan
Traditional takuan (pickled daikon) requires the daikon to be sun-dried for 2 to 3 weeks. Here we've developed a recipe for a Quick Takuan that only needs to sit overnight to be ready to use! The turmeric is used as a colorant and can be omitted if you prefer.
Peel and cut <quantity>1</quantity> medium daikon radish into <quantity>¼<unit>inch</unit></quantity> thick crescents. Place them in a heat-resistant container
Place <quantity>¼<unit>cup</unit></quantity> of water and <quantity>2/3<unit>cup</unit></quantity> of rice wine vinegar in a saucepan over medium-high heat
Add <quantity>4<unit>tbsp</unit></quantity> of sugar and <quantity>1<unit>tsp</unit></quantity> of salt. Whisk until completely dissolved
Add <quantity>¼<unit>tsp</unit></quantity> of turmeric powder and mix to combine. Remove from heat
Pour the brine over the daikon
Cover with cling film and press over the top of the daikon to seal. Let it sit for at least 24h to pickle
The quick takuan is ready. Enjoy!
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