Pickled Daikon Radish (Takuan)

Ingredients

• Oriental radish

  raw

  16 oz or 454g

• Salt

  table

  1 tbsp or 18g

• Granulated sugar

  white

  ½ cup or 100g

• Rice wine vinegar

  ½ cup or 119g

• Water

  ¼ cup or 59g

• Turmeric

  ground

  1 tsp or 2g

Directions

1. Place the sliced daikon in a colander and add the salt. Toss to mix and then let stand in the sink or over a large bowl for about 1 hour.
2. Transfer the daikon to a glass jar.
3. In a small saucepan, combine the sugar, vinegar, and water and heat over medium heat, stirring frequently, until the sugar dissolves. Remove the pan from the heat and stir in the turmeric.
4. Pour the vinegar mixture over the daikon slices in the jar. Cap the jar, shake to make sure all of the daikon is in the brine.
5. Refrigerate for 24 to 48 hours before serving.
6. (source: https://allwaysdelicious.com/japanese-pickled-daikon-radish/)