Homemade Takuan
Ingredients
- 400 gKorean radish (peeled and cut into sticks)
- 0.7 tbspGray sea salt (for salting)
- 100 mlRice vinegar
- 66.7 gWhite sugar
- 0.7 tspTurmeric powder
- 0.7 pckombu seaweed (cut into small squares)
- 400 gDaikon radish (peeled and cut)
Method
A firm texture that snaps under the tooth, colored bright yellow by turmeric. The balance between the acidity of rice vinegar and the sweetness of sugar awakens the palate.
- 1
Peel the Korean radish and the daikon. Cut them into regular 10 cm long sticks or 5 mm thick slices.
- 2
Massage the radish pieces with the grey sea salt in a bowl. Let them sweat for 2 hours so the flesh becomes supple and loses its bitterness.
- 3
In a saucepan, mix the rice vinegar, white sugar, and turmeric powder. Heat gently until the sugar is completely dissolved.
- 4
Rinse the radishes with clear water and pat them dry. Pack them into a jar with the kombu seaweed. Pour the cooled liquid to completely submerge the vegetables.
Frequently asked questions
How do you get this dish right?
- The radish must be well submerged, otherwise it oxidizes.
- Wait at least 24 hours before consuming so the turmeric permeates the heart of the flesh.
How long does this dish keep?
Can be kept for one month in the refrigerator in its airtight jar.
