Takuwan (Japanese daikon (turnip) Pickle)
This was a must have in my grandma’s refrigerator. Always at the table of every meal, breakfast, lunch or dinner. Frequently seen in rolled maki-style sushi and always seen in your bento lunches.
The traditional preparation is to dry out the daikon in the sun for weeks and pickling it in a crock allowing it to marinate for months. This is a plan ahead dish as you need to allow it to marinate for a couple of days; but very well worth the wait.
7-8 lbs daikon (turnip), peeled, 2-inch x 1/8-inch lengths
10 c. water
½ c. Hawaiian salt
1 TB salt
4 c. sugar
2 c. Japanese vinegar
2 Hawaiian chili peppers, thinly sliced
3-4 drops yellow food coloring
In a large saucepot; bring water and salt to a boil. Stirring until salt has completely dissolved. Remove from heat; cool. Into a large mixing bowl; cover daikon with salt mixture. Place a plate onto daikon to weigh it down. Place a measuring cup filled with water or a canned good onto plate. Let sit overnight.
Drain daikon and rinse well; squeeze any remaining liquid out of daikon. Transfer daikon into desired containers. Set aside. In a saucepan over medium heat; combine sauce ingredients. Simmer; stirring until sugar and salt has completely dissolved. Remove from heat; add chili peppers and food coloring. Cool. Pour pickling sauce over daikon. Leave at room temperature for about 3 to 4 hours. Refrigerate 3-4 days..