Takuan

This is fermented daikon radish. It is a form of tsukemono, which are served as side dishes or snacks. Takuan in particular is often served at the end of meal to help digestion. The name “Takuan” is often attributed to Takuan Soho, a 17th century Zen Buddhist figure. Korean cuisine has a similar pickled daikon radish dish, called Danmuji. The daikon radish itself made its way to Japan from China about 2,000 years ago. Today, more land in Japan is used to grow daikon than any other vegetable. Takuan sold in many stores today is dyed yellow with food coloring, you can achieve the same thing by using a touch of turmeric while pickling the radishes.

2 large daikon radishes, approx 2 lbs.
3 cups water
1/4 cup sea salt
1/4 cup organic raw sugar
1/4 cup rice vinegar
1/4 tsp ground turmeric

Boil one cup of the water, then mix in the salt, sugar, and turmeric. Stir together until dissolved, then add the rest of the water and let it cool to room temperature. If the turmeric doesn't completely dissolve don't worry about it.
As the water cools, peel your radishes and cut them into half-moons, about 1/4 inch thick.
Fill up a half-gallon jar or two quart-sized jars with the sliced veggies.
Once the water is cool, add the rice vinegar and pour everything into the jar. Add additional water if needed, until there’s about 1/2 inch of air at the top of the jar. Seal and leave in a dark part of your house for four or five days. You may want to release the seal after a few
days to let the pressurized air escape. Gently mix the jar every couple days to make sure the turmeric colors everything evenly. Place in the fridge and enjoy within a month.