Takuan

Takuan is a traditional Japanese pickle made from daikon radish. It is crunchy, tangy, and slightly sweet.

Ingredients - Serves 8

Peel the daikon radish and cut it into thick slices.
Sprinkle salt over the daikon slices and let them sit for about 30 minutes to draw out excess moisture.
Rinse the daikon slices under cold water to remove the salt.
In a small saucepan, combine the sugar, rice vinegar, and water. Bring to a boil and stir until the sugar is dissolved.
Let the vinegar mixture cool to room temperature.
Place the daikon slices in a clean, sterilized jar and pour the cooled vinegar mixture over them.
Seal the jar tightly and refrigerate for at least 24 hours before serving.
Takuan can be stored in the refrigerator for up to 2 weeks.