Quick Yellow Takuan, Salt-Pressed Daikon Pickled with Sugar and Kombu

What you need

• 450 g (1 lb) daikon, about half a large radish
• 2 tsp sea salt, about 2-3% of the daikon weight
• 65 g (1/3 cup) light brown sugar
• 4 tsp rice vinegar, unseasoned, plus a splash for storing
• 1 tsp ground turmeric, or 1 dried gardenia pod, pierced
• 3 g kombu, a small square
• 1 dried red chili

Method

Restated from the original video

1. 1

   Scrub and peel the daikon, trimming off any blemishes, and halve it lengthwise.

2. 2

   Cut it into thick half-moons, or into long sticks if it is for sushi rolls.

3. 3

   Put the pieces in a zip-top bag with the salt and massage until evenly coated. Squeeze out the air and seal.

4. 4

   Lay the bag flat in a container, set a weight of about 1 kg (2 lb) on top and refrigerate for at least 3 hours, ideally overnight.

5. 5

   Tip the daikon into a colander, discard the liquid it released and pat the pieces as dry as possible with paper towels.

6. 6

   Return the daikon to the bag with the sugar, vinegar and turmeric and massage until the sugar dissolves and the pieces turn yellow.

7. 7

   Add the kombu and chili, squeeze out the air and seal.

8. 8

   Refrigerate for 2 days, turning the bag over once or twice a day so the colour and flavour spread evenly.

9. 9

   Drain off the pickling liquid, rinse the takuan briefly in cold water and shake dry.

10. 10

    Pack into a clean airtight container with a splash of vinegar and keep refrigerated for 2-3 weeks. Slice thinly to serve with rice.

Imported from sudachirecipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.