Takuan (Pickled Daikon Radish)

 

1 large or 2 small firm daikon radishes (about 2 1/2 pounds), peeled

1/4 C. Hawaiian salt (‘alaea)

1/2 C. rice vinegar

1 1/1 C. sugar

3 or 4 squeezes of yellow food coloring gel (optional)

1 Hawaiian chili pepper (moi), thinly sliced (optional)

 

Cut the daikon into 3/8-inch-thick rounds and toss with the salt. Let sit uncovered at room temperature for 3 hours, then rinse and squeeze out the excess water before packing it into a jar. Meanwhile, combine the vinegar, sugar, food coloring, and chili pepper (if using) in a small, nonreactive saucepan and bring to a boil. Cool the sugar-vinegar sauce to room temperature while the daikon sits. Pour it over the prepared daikon slices in the jar and store in the refrigerator for at least 3 days but preferably a week before serving. This will keep for 2 weeks in the refrigerator.