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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.

Posted By: Deirdre K Todd
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Prep Time: Sit Overnight | Cook Time: | Ready In: 4 days
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US Metric

7-8 lbs daikon (turnip), peeled, 2-inch x 1/8-inch lengths

10 c. water

½ c. Hawaiian salt

Pickling Sauce:

1 TB salt

4 c. sugar

2 c. Japanese vinegar

2 Hawaiian chili peppers, thinly sliced

3-4 drops yellow food coloring

Cooking Process:

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..

how to serve:
Serves 6-8.
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Reviewed on: Apr 11, 2016 By