Takuan/Danmuji (Yellow-Pickled Daikon)
Impress your guests with these cheery yellow pickles! These bright yellow pickles are usually found in the Asian grocery store, shrink wrapped with a little bit of brining solution in a half log form in the cooler section. I always wondered how they got their bright color and now I know! It's our good old friend turmeric...the culprit to so many yellow stained foods 😂This recipe is super easy so if you want to dress up your next Asian inspired meal, I'd totally give it a go!
The flavor develops over time, so if you like a more concentrated taste you can leave them for longer. They are a brilliant addition to any Japanese dish -- katsudon, grilled salmon, curry rice, sushi, tempura soba (pictured below) and more!
- 1 jar
- Prep time: 10 Minutes|Cook time: 5 Minutes|Total time: 15 Minutes
- Wash, peel, and cut daikon into half moons.
- In a medium pot, boil all brine ingredients until sugar is dissolved, about 2-3 minutes.
- Remove from heat and add cut daikon.
- Stir to coat.
- Allow to cool to room temp, 1-2 hours.
- Transfer to glass jar.
- Ready to eat in 24 hours! Good for at least 6 months.
- The flavor will get stronger over time. Peak taste is anywhere from 24 hours - 1 week. I've eaten them a whole month later (SUPER STRONG!)
- The turmeric will settle at the bottom of the jar so just give it a whirl before you take any pickles out!
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