How to make it

  • 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.

Reviews & Comments 5

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  • ijones 4 years ago
    This is not the proper way to make these. Do not judge your opinion of Takuan based on this recipe. Google
    "takuan rice bran salt recipe" to be led to the correct way of pickling daikon in the Japanese style.
    Someone asked about the yellow color,
    persimmon are used to impart the color, but some big name manufacturers use yellow food dye. But if you are on a recipe site, why not make it the actual way it is supposed to be made.
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  • corinnebird 5 years ago
    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.
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  • seansully 5 years ago
    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?
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  • pattycake 6 years ago
    Nice one. Thanks!
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  • pintobean 7 years ago
    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
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