Takuan are the yellow japanese pickled radish slices commonly served as a side along with things like braised pork or teriyaki. They are quite sweet. The recipe can be halved and made with thinly sliced red radishes to make smaller pickles for things like Bibimbap.

• Mandolin or knife and cutting board
• Canning jar or seal-able glass container
• Small sauce pan
• Large mixing bowl

• 1 medium sized daikon/lobok radish.
• 1 cup rice vinegar
• 1 cup water
• 1 cup white sugar
• 1 tablespoon salt
• 2 teaspoon turmeric powder
• 1-2 teaspoons red pepper flakes

1. Wash radish, remove stalk, peel and remove any blemishes or worn areas.
2. Slice the radish lengthwise down the middle.
3. Slice the radishes into half-centimeter thick slices. This should result in half moon shaped slices.
4. Place the radish into the mixing bowl and cover with cold water. Let sit for at least a half hour. This is important, as the daikon radish has a pungent odor when pickled and this step helps reduce it. After the wait, rinse the radishes and and place them into the canning jar.
5. In the sauce pan combine the other ingredients and heat over medium-high heat. When it begins to bubble, turn off the heat and pour it into the canning jar.
6. If necessary, top up the jar with more water and vinegar. All the radishes must be fully submerged.
7. Seal the jar and let it come to room temperature on the counter, then refrigerate.

• The pickles are ready to eat when the jar has cooled to room temperature, but taste best after a night in the fridge.
• Consume within two weeks for optimal flavor.

• This recipe makes a single mason jar of pickled daikon radish. I find that a single radish makes enough pickles for 1 1/2 jars, so sometimes I will add an additional half to the liquid measures and make a small jar to share with friends.
• Half the recipe and use sliced red radishes instead.

All Ways Delicious