Easy Pickled Daikon Radish: 3 ways
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Our Easy Pickled Daikon Radish (Takuan) can be made in less than 15 minutes and enjoyed after 24 hours.
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WATER
TURMERIC
RED CHILLI
CARROT
DAIKON
SUGAR
RICE VINEGAR
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Using a sharp knife, cut the Daikon Radish, carrot, and chili.
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Place the Daikon Radish in jars and add a few sea salt teaspoons, close with the lid, and shake well .
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Leave to rest for 20 minutes. Remove the excess water and rinse with fresh water. Add the turmeric powder to one of the jars.
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Prepare the pickling or vinegar mixture by combining the rice vinegar, water, and sugar in a small saucepan. Bring to a simmer, turn the heat off, and mix well until the sugar dissolves.
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Pour the pickling liquid over the jar or jars, until it fully covers the Japanese Radish.
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Leave to completely cool at room temperature, seal properly, and place in the fridge for at least 24 hour
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Enjoy with your favorite meals!
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