I don't know how to make Takuan, Can you help me with that?
Hello there, this is not 100% the same but it comes in a close 2nd.
1 cup sugar
1/4 cup vinegar (I use rice vinegar)
1/4 cup salt ( I don't use all of it- play with it until u find what works 4 u)
yellow food coloring ( I don't always use it)
Peel daikon and thinly slice crosswise. Place in quart jar or bowl.
Place sugar, vinegar,water and salt in saucepan; heat to boiling and cook just until sugar dissolves. Add a few drops of food coloring to tint the syrup yellow. Cool.
Pour over daikon. Cover and refrigerate for 3 days before serving. Makes 3 cups
This is the exact recipe that I got from a paper in Vancouver many years ago, play with it to suit ur taste.
Making takuan takes a while. First, you'll need to dry the daikon by hanging it outside until it's pliable, at least two weeks. Once it's dried, you'll bury it in a bed of rice bran and salt (you can also add sugar and konbu seaweed to the bed for flavor), cover the bed, and put a heavy weight on the lid. The daikon should remain in the rice bran bed for at least a month, possibly more depending on the size.
Here's a start for various takuan type pickles. nuka-zuke are the traditional, done in bran. It's a fermentation pickle. Consult with roommates concerning the ambient odor during home production.
nuka = rice bran; zuke is generic for pickle.
Google for "zuke pickles bran"