Pickled Daikon – Takuan

Takuan is a popular Japanese pickle traditionally made once a year and left alone for months fermenting to allow the flavor to fully develop. The fermenting process results in the a flavorful yellow colored pickle.
This is a super easy way to make takuan. If you want these to be yellow, you can add a few drops of food coloring to the vinegar, or mix in a teaspoon of turmeric. I, personally do not find it necessary. I also find I prefer daikon this fresher way, compared to the month's long fermented version.

1 long daikon radish
1 tablespoon salt
1/2 cup sugar
1/2 cup water
1/2 cup rice vinegar
1 tablespoon sake - optional

Peel the daikon and cut into thin rounds. Sprinkle daikon with salt and let sit for 2 hours to pull out moisture. Add sugar, water, vinegar and sake to a small pan to bring to a boil. Stir until sugar dissolves and remove from heat. Squeeze excess water out of daikon with your hands. Place daikon in pickling container. Add liquid to container and let pickle for at least 2 days to develop flavor.