Takuan, also known as "toku" or "danmuji," is a traditional Japanese pickled radish. Sweet, sour and delicious, it is often used as a side dish or garnish for various dishes.

material:

• 2 pounds yellow radish (peeled and cut into thin slices)

• 2 cups of water

• 1 cup of rice vinegar

• 1 cup of sugar

• 2 tsp salt

Instructions:

1. Put water, rice vinegar, sugar and salt in a large bowl and mix. Mix well until the sugar and salt dissolve.

2. Put the sliced ​​yellow radish into a glass jar or plastic container and cover tightly.

3. Pour the vinegar mixture over the radish slices and make sure they are completely covered with liquid.

4. Close the lid and refrigerate for at least 24 hours. The longer you let it sit, the more flavor it will have.

5. Drain the daikon radish and use it as a side dish for sushi, sashimi, ramen, udon noodles, etc.

Depending on the size of the jar, this recipe makes about 2-3 jars of takuan. As a side dish or garnish, it serves about 4 to 6 people.

Note:

Other ingredients such as ginger, garlic, and chilies can be added to the pickling liquid to enhance flavor. You can also use other types of vinegar, such as apple cider vinegar or white vinegar.