Takuwan Pickled Japanese Turnip Recipes

TAKUAN

Steps:

• Peel the radish and then slice it thinly as desired (see notes).
• Sprinkle with salt and leave for 2 hours in order to draw out moisture.
• Place the salt, sugar, vinegar, water and turmeric in a saucepan and bring to a boil.
• Continue stirring the pickling mixture until all the salt and sugar have dissolved. Set aside to cool down.
• Squeeze the excess moisture out of the radish and place the vegetable in a sterilised, airtight storage container.
• Pour in the pickling liquid, ensure all surfaces of the radish are covered.
• Wait for at least 2 days, but preferably 1 month, for the flavours to develop.
• Serve with a bowl of rice or miso soup.

TAKUWAN (PICKLED JAPANESE TURNIP)

Steps:

• 1. Boil together: sugar, water, vinegar, monosodium glutamate (if using)
• 2. cool and add the yellow food coloring, (A few drops at a time till you get the color you like.)doesn't take much to get a pretty pale yellow color.
• 3. Pour over vegetables that have been put in steralized jars and refrigerate.
• 4. Note: regarding the turnips that have been soaking in the salt overnight.. I rinse the salt off and then add the turnips to the jars and then do step #3
• 5. I let the pickles sit in the refrigerator for a few days or even a week so the syrup will incorporate into the daikon and it will taste sooo ono (good)!!!

KABU -- JAPANESE TURNIP PICKLES

Steps:

• Bring water, vinegar, sweetener and salt to a boil in a nonreactive saucepan (if you are using granulated sugar, stir until dissolved).
• Cool and add in jalapeno, ginger and garlic.
• Quarter the turnips and slice thin and place in a medium glass bowl.
• Pour the liquid over the turnips, cover the bowl and chill at least overnight to let the flavors meld.
• Will keep up to one week.

JAPANESE TAKUAN PICKLE

Steps:

• Wash daikon well. Bundle two daikon by leaves and using clothes line dry in a location with sun and good ventiliation. Bring them indoors at night. Takes 1 week drying.
• After 1 week drying, mix together rice bran or nuka, salt, and sugar or brown sugar (organic is good). Cut off the leaves and keep for use later.
• Place about 1-2 cm layer of nuka mixture in the bottom of a large pickling container. Place daikon neatly in layers on top of the mixture.
• Top off with the remainder of nuka mixture. Place the leaves from the daikon on top.
• Place a heavy plastic over the the mixture. Place a heavy rock or another object for weight. The weight needed is usually 2-3 times the weight of daikon. If 1 daikon weighs 1 pound then about 2-3 pound weight.
• After 1 month it is ready to slice and eat. See photos of the steps at http://www.recipezaar.com/bb/viewtopic.zsp?t=320927.
• Serving is a total guess.