Basic Takuan 沢庵 Japanese pickled daikon | Danmuji 단무지 | 醃黃蘿蔔

Here's a super simple recipe for Takuan, a yellow coloured Japanese pickle made of daikon (white radish). Takuan (and other tsukemono) are traditionally eaten to aid digestion and can be an accompaniment/garnish to many meals. Today, it is popular outside of Japan, and can often be seen in Taiwanese and Korean cuisines.
Here is the recipe:
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TAKUAN
Prep Time: 10-15mins
Total Time: 2 hours, 15mins
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Tools/Utensils:
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- One jar, cleaned and dried - I used a standard 16 ounce/473ml jar
- Small saucepan
- Tea towel or cheesecloth
- Spoon or chopsticks for stirring
Ingredients:
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- 1 small daikon OR part of a large daikon (depending on size of your jar)
- 3-4 tsp salt, half for salting, half for taste (15-20ml)
- 1/2 cup rice vinegar (125ml) - aka. Rice wine vinegar
- 1/2 cup water (125ml)
- 1/3 cup sugar (83ml) - I used granulated sugar
- 1 tsp ground turmeric (5ml)
Method:
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1. Make the the judgment call on how much daikon will fit into your jar and cut/leave a portion out if required. Wash and peel.
2. Cut your daikon in half lengthways and slice into 2-3mm thick semi-circles. Transfer to a clean bowl and apply about 2 teaspoons of salt. Toss gently to ensure all the salt has been incorporated. Set aside at room temperature for about 2 hours to draw out moisture.
3. In the meantime, prepare the pickling liquid by combining all remaining ingredients, including the remaining salt (to taste), in a small saucepan and heat to boil. Give it the occasional stir to ensure the salt and sugar dissolve completely. Set aside to cool.
4. After 2 hours, the radish should be sitting in a small pool of salt water and the pickling liquid should have cooled down to room temperature. Place the tea towel or cheesecloth over a colander or large bowl and pour the radish contents onto the tea towel, wrap up and wring liquid into the sink. Transfer the "freshly squeezed" daikon slices into the clean jar.
5. If required, transfer the pickling liquid into a pouring jug to ensure a cleaner pour (can skip this, if you want!). Pour as much pickling liquid as needed into jar, ensuring daikon pieces are completely submerged. Replace lid and screw on tight.
That's it! - Allow the daikon to pickle for at least 2 days. Store the jar in the fridge where it may keep for a few months, but they are generally fresher and best eaten within the first 2-3 months. Enjoy!

[@nerium9762]

Wayyyyyy better than spending 6 bucks at Amazon just for a packet of these. Thank you so much for the recipe! 😁

[@Ayaki6166]

I like Takuan. I finally bought Takuan today in the Japanese supermarket in the LA.

[@user-oc7gr6bw9i]

Thank you.😊

[@Summerfall86]

Nice and easy to follow!

[@CherryFlower24]

Hello!! Thanks for the recipe. I would like to know how long does it last since you put it in fridge?

[@eatdrinkandbeveggie1912]

I would eat it within 1-2 months since they're just fridge pickles.

[@nourjan-ce8cx]

Amazing! I saw some people add rice bran, does it give the pickles a deeper flavor? Like the store bought ones or no?

[@sherrytaylor1794]

After pouring liquid in jar with daikon how long does it take to pickle?

[@lemonfizz2897]

At least 48 hours

[@skh34]

how long does it take to ferment?

[@yamnuska1]

How long should I let it sit before using, Will it last months before using? I am off the grid and living on a sailboat.

[@peiweilim6516]

For how long can I keep this Takuan in the fridge?

[@dharshanaw5926]

My perception of a Daikpku soup is still the same. Dare demo, ob
igari shimasu.

[@xantxgx]

Do you leave it to pickle at room temperature for 2 days? Or straight into the fridge?

[@eatdrinkandbeveggie1912]

Fridge is best!

[@elisonlau2076]

Hi can I use a sugar substitute? Monks fruit sweetener ?

[@eatdrinkandbeveggie1912]

Hmmm, great question! I think it might be ok. The salt and vinegar should preserve them

[@thebritzbulldog1089]

Who else came from K-on! :D

[@scottyn91]

What camera gear do you use?

[@eatdrinkandbeveggie1912]

It was all shot on my Pixel 2!

[@scottyn91]

Can I use potato instead of turnip?

[@eatdrinkandbeveggie1912]

It wouldn't be takuan without using daikon, but a quick Google tells me that you can pickle potatoes, regardless!

[@fmusopp]

also, this is a radish

[@smalltowndandy7183]

Takuan-Turmeric? 😂😂

[@KenKobayashiRasmussen]

Takuan is the name of the Japanese monk who invented the dish many years ago

[@rubensdeoliveira3465]

Danmuji

[@KenKobayashiRasmussen]

Danmuji is the Korean version of the original dish from Japan called Takuan. The dish was invented by a Japanese monk called Takuan

[@mmc2416]

Can you replace rice vinegar with white vinegar?

[@eatdrinkandbeveggie1912]

Great Q! Yes, I'd say so. It should do the same job, but the taste might be slightly different.