Takuan/Danmuji (Yellow-Pickled Daikon)

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!

Takuan/Danmuji (Yellow-Pickled Daikon)

Recipe details

  • 1  jar
  • Prep time: 10 Minutes Cook time: 5 Minutes Total time: 15 min
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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!

Jaye Fong
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