Peel the daikon, removing both ends and cut down the centre. Slice into half moons.
500 g daikon
Place them all in a large ziplock bag. Add sugar, salt, vinegar and yellow food dye (or tumeric).
100 g sugar, 20 g salt, 20 ml vinegar, 6 drops yellow food dye
Seal the bag and massage for a few minutes until the daikon is evenly coated.
Wrap up and place in an airtight container in the fridge (to reduce smell). Pickles will be ready in 24 hours minimum and the flavour will only get better each day after.
Leave space – It’s important to have extra space in your bag, container or jar as your daikon radish will release a lot of water as it pickles.
Airtight container – Similar to durian, daikon radish can produce a potent smell when pickled, this is normal – just make sure to use an airtight container so you don’t stink out your fridge or kitchen!
Thick or thin – Slice the radish thick or thin. For thin slices, it will pickle quicker, and for thick slices you’ll have a crunchier result but it will need longer (ie a few days) to pickle.
Why does daikon radish smell? Daikon is from the cabbage family, so once sliced and pickled, it will give off an odour similar to rotten egg, sulphur and fart! This is why we strongly recommend storing in an airtight container. The pickled radish won’t taste like it smells though, and is only obvious when you first open the container.
Can you freeze takuan? These pickles are best kept in the fridge, and we don’t recommend freezing them. They have a long shelf life, so this shouldn’t be an issue.
How long does pickled daikon last? We recommend eating your takuan within 1-3 months, while it’s still nice and crunchy and keeps the best flavour.