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I don't know how to make Takuan, Can you help me with that?

roscothechump May 18, 2008 11:48 PM

I'd like to see your methods/recipes for making the delicious pickle, Takuan.

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    scooter408 RE: roscothechump May 19, 2008 12:47 AM

    Hello there, this is not 100% the same but it comes in a close 2nd.

    Vinegared Daikon

    2lbs daikon
    1 cup sugar
    1/4 cup vinegar (I use rice vinegar)
    1cup water
    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.

    Enjoy,
    Dale

    1. Xochitl10 RE: roscothechump May 19, 2008 01:33 AM

      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.

      Good luck!

      1. FoodFuser RE: roscothechump May 19, 2008 08:45 AM

        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.

        http://www.theblackmoon.com/Jfood/fts...

        Google for "zuke pickles bran"

        1. roscothechump RE: roscothechump May 21, 2008 10:33 AM

          Well thanks, folks. I'll be making pickles in no time.

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