4lbsdaikonWe used 2 Korean radishes, but Mom prefers Japanese white radish for takuan.
2½tbspHawaiian sea salt
15dropsyellow food dye
½capple cider vinegar
Wash first, dry, then peel. Do not rinse the daikon after peeling or the takuan will spoil.Note: Mom used 2 Korean radishes because that's what we happened to have (there was a sale at Palama Market). However, she prefers Japanese white radish (daikon) for this dish.
Cut into bite-sized pieces. Mom tries to keep it about ⅛-inch thick. Some recipes call for long skinny slices, but that's entirely up to you.
Add the Hawaiian sea salt, apple cider vinegar, white sugar, and yellow food dye. Mix until the sugar has completely dissolved (about 10 minutes).
When the sugar dissolves, taste and adjust as necessary. Use plastic gloves to avoid staining your hands with the dye. Let this rest in the mixing bowl at room temperature for 30 minutes and it will soften and become pliable. Move the takuan (juice included) to a container and store in the fridge.Note: Commercial takuan is often a very bright yellow. This adds nothing to the taste so add more yellow food dye if you want a highlighter yellow.