3.7K Views
Takuan/Danmuji (Yellow-Pickled Daikon)
by
Jaye Fong
(IC: instagram)
1 jar
15 min
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!
{
"id": "6538617",
"alt": "",
"title": "",
"video_library_id": "232",
"thumbnail": "https://cdn-fastly.foodtalkdaily.com/media/2021/03/20/6538617/takuan-danmuji-yellow-pickled-daikon.jpg"
}
{
"width": 634,
"height": 357,
"showRelated": true,
"noautoplay": ""
}
[{"sources":[{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2022\/05\/27\/922\/922_source-720.mp4","label":"720p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2022\/05\/27\/922\/922_source-406.mp4","label":"406p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2022\/05\/27\/922\/922_source-1080.mp4","label":"1080p"}],"poster":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/videos\/2022\/05\/27\/922\/thumbnail.jpg","media":{"video_library_id":922,"thumbnail":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/videos\/2022\/05\/27\/922\/thumbnail.jpg"}},{"sources":[{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2024\/02\/13\/2680\/2680_source-720.mp4","label":"720p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2024\/02\/13\/2680\/2680_source-406.mp4","label":"406p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2024\/02\/13\/2680\/2680_source-1080.mp4","label":"1080p"}],"poster":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/videos\/2024\/02\/13\/2680\/thumbnail.jpg","media":{"video_library_id":2680,"thumbnail":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/videos\/2024\/02\/13\/2680\/thumbnail.jpg"}},{"sources":[{"type":"application\/vnd.apple.mpegurl","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/436\/ZYBiMVbK.m3u8","label":"HLS"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/436\/1080p_h264.mp4","label":"1080p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/436\/720p_h264.mp4","label":"720p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/436\/406p_h264.mp4","label":"406p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/436\/270p_h264.mp4","label":"270p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/436\/180p_h264.mp4","label":"180p"}],"poster":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/2020\/10\/30\/6270371\/thumbnail.jpg","media":{"video_library_id":436,"thumbnail":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/2020\/10\/30\/6270371\/thumbnail.jpg"}},{"sources":[{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2022\/03\/15\/893\/893_source-406.mp4","label":"406p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2022\/03\/15\/893\/893_source-720.mp4","label":"720p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2022\/03\/15\/893\/893_source-1080.mp4","label":"1080p"}],"poster":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/videos\/2022\/03\/15\/893\/thumbnail.jpg","media":{"video_library_id":893,"thumbnail":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/videos\/2022\/03\/15\/893\/thumbnail.jpg"}},{"sources":[{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2023\/07\/05\/1975\/1975_source-406.mp4","label":"406p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2023\/07\/05\/1975\/1975_source-720.mp4","label":"720p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2023\/07\/05\/1975\/1975_source-1080.mp4","label":"1080p"}],"poster":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/videos\/2023\/07\/05\/1975\/thumbnail.jpg","media":{"video_library_id":1975,"thumbnail":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/videos\/2023\/07\/05\/1975\/thumbnail.jpg"}}]
{
"id": "6538613",
"alt": "",
"title": "",
"video_library_id": "238",
"thumbnail": "https://cdn-fastly.foodtalkdaily.com/media/2021/03/20/6538613/takuan-danmuji-yellow-pickled-daikon.jpg"
}
{
"width": 634,
"height": 357,
"showRelated": true,
"noautoplay": ""
}
[{"sources":[{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2023\/07\/05\/1975\/1975_source-406.mp4","label":"406p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2023\/07\/05\/1975\/1975_source-720.mp4","label":"720p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2023\/07\/05\/1975\/1975_source-1080.mp4","label":"1080p"}],"poster":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/videos\/2023\/07\/05\/1975\/thumbnail.jpg","media":{"video_library_id":1975,"thumbnail":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/videos\/2023\/07\/05\/1975\/thumbnail.jpg"}},{"sources":[{"type":"application\/vnd.apple.mpegurl","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/613\/cv2pm6jl.m3u8","label":"HLS"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/613\/270p_h264.mp4","label":"270p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/613\/180p_h264.mp4","label":"180p"}],"poster":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/2020\/08\/08\/6244109\/thumbnail.jpg","media":{"video_library_id":613,"thumbnail":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/2020\/08\/08\/6244109\/thumbnail.jpg"}},{"sources":[{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2022\/02\/02\/866\/866_source-406.mp4","label":"406p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2022\/02\/02\/866\/866_source-720.mp4","label":"720p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2022\/02\/02\/866\/866_source-1080.mp4","label":"1080p"}],"poster":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/videos\/2022\/02\/02\/866\/thumbnail.jpg","media":{"video_library_id":866,"thumbnail":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/videos\/2022\/02\/02\/866\/thumbnail.jpg"}},{"sources":[{"type":"application\/vnd.apple.mpegurl","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/325\/JOGRiaKa.m3u8","label":"HLS"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/325\/1080p_h264.mp4","label":"1080p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/325\/720p_h264.mp4","label":"720p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/325\/406p_h264.mp4","label":"406p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/325\/270p_h264.mp4","label":"270p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/325\/180p_h264.mp4","label":"180p"}],"poster":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/2020\/12\/31\/6426577\/thumbnail.jpg","media":{"video_library_id":325,"thumbnail":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/2020\/12\/31\/6426577\/thumbnail.jpg"}},{"sources":[{"type":"application\/vnd.apple.mpegurl","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/700\/vLnhJqYH.m3u8","label":"HLS"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/700\/270p_h264.mp4","label":"270p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/700\/180p_h264.mp4","label":"180p"}],"poster":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/2020\/07\/17\/6235814\/thumbnail.jpg","media":{"video_library_id":700,"thumbnail":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/2020\/07\/17\/6235814\/thumbnail.jpg"}}]
{
"id": "6538615",
"alt": "",
"title": "",
"video_library_id": "235",
"thumbnail": "https://cdn-fastly.foodtalkdaily.com/media/2021/03/20/6538615/takuan-danmuji-yellow-pickled-daikon.jpg"
}
{
"width": 634,
"height": 357,
"showRelated": true,
"noautoplay": ""
}
[{"sources":[{"type":"application\/vnd.apple.mpegurl","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/325\/JOGRiaKa.m3u8","label":"HLS"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/325\/1080p_h264.mp4","label":"1080p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/325\/720p_h264.mp4","label":"720p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/325\/406p_h264.mp4","label":"406p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/325\/270p_h264.mp4","label":"270p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/325\/180p_h264.mp4","label":"180p"}],"poster":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/2020\/12\/31\/6426577\/thumbnail.jpg","media":{"video_library_id":325,"thumbnail":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/2020\/12\/31\/6426577\/thumbnail.jpg"}},{"sources":[{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2023\/06\/21\/1945\/1945_source-406.mp4","label":"406p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2023\/06\/21\/1945\/1945_source-720.mp4","label":"720p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2023\/06\/21\/1945\/1945_source-1080.mp4","label":"1080p"}],"poster":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/videos\/2023\/06\/21\/1945\/thumbnail.jpg","media":{"video_library_id":1945,"thumbnail":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/videos\/2023\/06\/21\/1945\/thumbnail.jpg"}},{"sources":[{"type":"application\/vnd.apple.mpegurl","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/142\/GMHadF7F.m3u8","label":"HLS"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/142\/406p_h264.mp4","label":"406p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/142\/270p_h264.mp4","label":"270p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/142\/180p_h264.mp4","label":"180p"}],"poster":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/2021\/05\/31\/6580891\/thumbnail.jpg","media":{"video_library_id":142,"thumbnail":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/2021\/05\/31\/6580891\/thumbnail.jpg"}},{"sources":[{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2023\/12\/05\/2425\/2425_source-406.mp4","label":"406p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2023\/12\/05\/2425\/2425_source-720.mp4","label":"720p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2023\/12\/05\/2425\/2425_source-1080.mp4","label":"1080p"}],"poster":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/videos\/2023\/12\/05\/2425\/thumbnail.jpg","media":{"video_library_id":2425,"thumbnail":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/videos\/2023\/12\/05\/2425\/thumbnail.jpg"}},{"sources":[{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2023\/08\/23\/2095\/2095_source-406.mp4","label":"406p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2023\/08\/23\/2095\/2095_source-720.mp4","label":"720p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2023\/08\/23\/2095\/2095_source-1080.mp4","label":"1080p"}],"poster":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/videos\/2023\/08\/23\/2095\/thumbnail.jpg","media":{"video_library_id":2095,"thumbnail":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/videos\/2023\/08\/23\/2095\/thumbnail.jpg"}}]
Takuan/Danmuji (Yellow-Pickled Daikon)
Recipe details
Ingredients
- 1 small daikon (300-500g)
- 175mL (2/3 cp) water
- 175mL (2/3 cp) rice vinegar
- 100g (1/2 cp) granulated sugar
- 7g (1/2 tbsp) sea salt
- 2g (1/2 tsp) turmeric powder
- 10 black peppercorns
- 2 bay leaves
- Clean glass jar(s)
Instructions
- 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.
Tips
- 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!
Want more details about this and other recipes? Check out more here!
Published March 20th, 2021 11:28 PM
Comments
Share your thoughts, or ask a question!
How thick would you cut the slices? For an extra kick I might add a piece of red chili pepper.