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–+ servings

Quick & Easy Takuan (Japanese Yellow Daikon Pickles)

Prep Time15 minutes
Pickling Time3 days
Total Time3 days 15 minutes
Author Yuto Omura
Servings 12 servings

Ingredients 
 

  • 450 g daikon radish (approx half)
  • 2 tsp sea salt approx 2-3% of the weight of the daikon
  • 65 g light brown sugar (cane sugar)
  • 4 tsp rice vinegar
  • 3 g dried kelp (kombu)
  • 1 dried red chili pepper
  • 1 dried gardenia pod (or turmeric or yellow food coloring) optional

Instructions 

  • Wash the surface of 450 g daikon radish, peel and cut in half lengthways. Cut off any blemishes or discolored parts.
    1/2 a daikon radish peeled and cut in half lengthways on a wooden chopping board
  • Slice into thick half-moons or round quarters depending on thickness. If using for sushi, cut it into long sticks.
    two halves of a daikon radish cut into thick slices (half-moons) on a wooden chopping board
  • Drop the slices into a sealable bag and add 2 tsp sea salt. Massage until evenly covered, then push the air out, seal the bag and place it in a container.
    thickly sliced daikon radish in a sealable freezer bag with salt
    • Alternatively, mix in a large glass or ceramic container with a lid.
  • Place a weight (approximately 1kg) on top and rest in the refrigerator for at least 3 hours, preferably overnight.
    a sealed bag of salted daikon radish slices weighed down with a 1kg bag of salt
    • If using a container, place a piece of baking parchment directly on the daikon before putting the weight on top. Use a small, heavy weight and then seal with a lid to contain odors.
  • Pour the daikon into a colander and discard the accumulated liquid. Shake thoroughly and pat the surface dry with kitchen paper to remove as much surface moisture as possible.
    daikon radish washed in a sieve
  • Place the daikon slices back into the bag and add 65 g light brown sugar and 4 tsp rice vinegar. Massage until combined.
    washed daikon slices in a sealable freezer bag with light brown cane sugar
  • If using 1 dried gardenia pod, pierce it with a fork to help extract the color.
    close up of gardenia pod with holes created by stabbing it with a fork
  • Place the gardenia pod, 3 g dried kelp (kombu) and 1 dried red chili pepper inside the bag. Push the air out and seal.
    daikon slices massaged with light brown sugar in a sealable freezer bag with kombu, chili and gardenia pod ready for pickling.
  • Rest in the refrigerator for 2 days. Flip the bag over 1-2 times a day to ensure even flavoring and coloring.
    prepared takuan pickles in a sealed freezer bag in metal container ready for storage.
    • If using a container, mix everything together and seal with an airtight lid. Shake a few times a day for even color and flavor.
  • Once you're happy with the color and flavor, drain the pickling liquid and wash the takuan with fresh cold water. Shake well to remove excess moisture, then transfer to an airtight container. Add an extra splash of rice vinegar to the jar for flavor and preservation.
    complete yellow daikon pickles washed and ready for storage.
  • Enjoy!
    5 pieces of yellow pickled daikon radish (takuan) cut into half moons and arranged in a row on a white plate with green ink design with 3 gardenia pods scattered above it

Notes

To store: keep in an airtight container in the refrigerator for up to 1 week or 1 month in the freezer. These pickles can be quite stinky, so I recommend using a tightly sealed jar for storage.
Don't rush salting: The salt pulls out excess moisture which improves the texture of the daikon pickles (crunchier), and prevents the pickling liquid from becoming diluted.
Use a weight during salting: This helps the salt work more effectively, pushing the moisture out.
Drain well before adding sugar/vinegar: Any leftover moisture will dilute the pickling liquid. Shake well and pat dry with kitchen paper for best results.
Avoid plastic containers, they become stained with yellow and absorb odors.