Japanese-Style Pickled Daikon

Pale yellow slices yield gently to the knife, with a firm centre and a slight bite. Rice bran fermentation gives the daikon a clean, pronounced tang, edged with chilli heat and the sea-scent of kombu.

Instructions

1. Wash and Hang the Daikon

   Wash the daikon without peeling it and dry it thoroughly. Hang it in a cool, dry, well-ventilated place for 1 to 2 weeks, until it bends slightly when handled.

2. Mix the Bran and Aromatics

   Combine the rice bran, salt and sugar in a large bowl. Cut the kombu into pieces and crumble the dried chilli.

3. Bury the Daikon in the Bran

   Spread a layer of the bran mixture over the bottom of a clean container. Set the daikon on top, add the kombu and chilli, then cover it completely with the remaining mixture.

4. Weight and Ferment

   Place a clean plate or board over the daikon and weigh it down with about 2 kg. Cover the container and ferment for 1 to 2 months in a cool place, ideally at 10–15°C. Check that liquid rises above the bran.

5. Rinse and Slice

   When the daikon is deep yellow, pliable and tangy, lift it from the bran and rinse it quickly. Cut into rounds and refrigerate.

Chef's tips

• Leave the skin on after washing; it helps the daikon hold its shape through drying and fermentation.
• Keep the daikon fully buried beneath the bran and liquid. Any exposed section can dry out or develop mould.
• Use a clean vessel and a steady weight. Lift the daikon with clean utensils and avoid disturbing the bran bed.

Storage

After rinsing, keep the slices in a clean container in the refrigerator and use within 2 weeks.