Recipe
Takuan Pickled Daikon Radish Recipe
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Scearley / All my dishes 2 years, 7 months ago
Pickled dakon radish. This is my biggest weakness at the sushi stand. Takuanmaki is what I judge the offerings of a sushiya on.
Prep:1m Cook:60m Servings:12
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 Scearley |
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Fans
Ingredients
- 1 c kosher salt
- 1 gallon water + 1 c water
- 1 large daikon radish
- 3 c white cider vinegar
- 2 c sugar
Directions
- Dissolve the salt in 1 gallon of water.
- Peel and slice the daikon.
- Place the daikon in a ceramic or glass crock and cover with the brine. It is vital that the brine completely covers the daikon.
- Soak the daikon for 4 or 5 days.
- In a saucepan combine the 1c water, vinegar, and sugar. Bring to a boil.
- Remove from heat and cool.
- Place drained daikon in a glass bowl and cover with vinegar mix.
- Cover bowl and refrigerate at least 3 days before serving.
- These pickles will keep about 2 months in the refrigerator.
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pintobean 2 years, 5 months ago said:
Please excuse my ignorence.I have never heard of pickled radishes before and this is the second one I've seen on the site.Can you explain the taste or describe it for me?Do radishes have different tastes?
Thanks for your time ,
PIntobean
pattycake 1 year, 8 months ago said:
Nice one. Thanks!
seansully 10 months ago said:
I love takuan as well, i guess thier really is no need for the yellow food coloring that you so often see for daikon? or is that something different?
corinnebird 2 months, 3 weeks ago said:
My family thought this recipe was TERRIBLE!! I didn't love these but my reaction was not as strong. They call them the 'formaldehyde sticks.' They love pickled everything else, garlic, onions, carrots, herring, etc. I think it's the rice vinegar. I usually use cider, white or red wine, or tarragon.