Homemade Takuan

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.

• Prep time: 20 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 111
• Protein: 2 g
• Carbs: 27 g
• Fat: 0 g

Ingredients

• 400 g Korean radish ( peeled and cut into sticks )
• 0.7 tbsp Gray sea salt ( for salting )
• 100 ml Rice vinegar
• 66.7 g White sugar
• 0.7 tsp Turmeric powder
• 0.7 piece kombu seaweed optional ( cut into small squares )
• 400 g Daikon radish ( peeled and cut )

Instructions

1. Radish preparation

   Peel the Korean radish and the daikon. Cut them into regular 10 cm long sticks or 5 mm thick slices.

2. Salt curing

   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. Liquid preparation

   In a saucepan, mix the rice vinegar, white sugar, and turmeric powder. Heat gently until the sugar is completely dissolved.

4. Jarring

   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.

Chef's tips

• 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.

Storage

Can be kept for one month in the refrigerator in its airtight jar.