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Takuan (Pickled Daikon Radish)<\/p>\nTakuan (Pickled Daikon Radish)<\/p>\n
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1 large or 2 small firm daikon radishes (about 2 1\/2 pounds), peeled<\/p>\n
1\/4 C. Hawaiian salt (\u00e2\u20ac\u02dcalaea)<\/p>\n
1\/2 C. rice vinegar<\/p>\n
1 1\/1 C. sugar<\/p>\n
3 or 4 squeezes of yellow food coloring gel (optional)<\/p>\n
1 Hawaiian chili pepper (moi), thinly sliced (optional)<\/p>\n
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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.<\/p>\n
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Takuan (Pickled Daikon Radish) 1 large or 2 small firm daikon radishes (about 2 1\/2 pounds), peeled 1\/4 C. Hawaiian salt (\u00e2\u20ac\u02dcalaea) 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…<\/p>\n