Here is a simple and easy recipe for making Takuan (Japanese Pickled Daikon). Now traditional takuan is made with daikon, rice bran, salt, sugar, and konbu. It takes about a month or more until it is ready to eat.

If you travel in rural Japan in the Fall, you will see lots of daikon hung up to dry, as they are being prepared to pickle. I don't have time to make them the traditional way. It is difficult to find rice bran where I live. And let's face it I'm lazy!

So, here is an easy way to make pickled takuan that tastes almost the same as the fermented takuan I used to be able to eat prior to my celiac diagnosis. Even my Japanese husband likes them.

I use turmeric to give the pickles their yellow colour, but you can pickle them without it. In Japan you can find white takuan. I've heard of people using saffron for the yellow colour. I've never tried that as it is not a spice I have on hand and it's a bit pricey.

Above is the half-size canning jar I use for my pickles. It holds about 2 cups. I always sterilize both the jar and lid with boiling water.

Gluten-Free Easy Takuan (Pickled Japanese Daikon)

Ingredients for taking water out of the daikon

• 2 cups of peeled and thinly sliced daikon radish
• 2 to 4 teaspoons salt

Ingredients for pickling liquid

• 1/2 cup water
• 1/2 cup rice vinegar
• 1/3 cup sugar
• 1/2 to 1 teaspoon salt
• 1 teaspoon turmeric powder

Directions

1. Gather your utensils, jar(s) and pots. I use a half size canning jar (holds just over 2 cups) with a plastic screw on lid.
2. Wash, peel and slice your daikon. I used about a 6 inch long by 2 inch diameter piece of daikon which made about 2 cups. You can slice yours thicker if you like. I like mine very thin and cut in quarters.
3. Put the sliced diakon in a large bowl and sprinkle the salt on it. Massage the salt into the daikon gently, cover with saran wrap and let sit on the counter for 1 to 2 hours. You are drawing the water out of the daikon. Sterilize the jar by pouring boiling water over and in it and don't forget the lid too. You can also boil the jar and lid in a large pot and remove and let air dry on a clean rack or kitchen towel.
4. While you wait for the water to be drawn out of your daikon, you can make the pickling liquid. Into a pot add all your pickling liquid ingredients. Give it a stir and bring it to a boil. Then turn it off and let it cool.
5. After 1 to 2 hours pour off the liquid and squeezed out any extra moisture from the daikon. Do not rinse. Put in your sterilized jar.
6. Cover the daikon with your pickling liquid. Using a knife, handle of a long spoon or chopstick push in and down on the daikon gently to remove any air bubbles. Make sure all the daikon are covered with liquid. Put on your lid and put in the fridge.
7. I wait about a week before I start eating my pickled takuan. It will keep in the fridge for 2 months maximum.

Takuan are very popular in Japan. You will have a small plate of takuan and other pickles as a side with Japanese meals. They can be high in salt and therefore should be eaten in moderation.

Do you like Japanese pickles? Have you made your own? Have you found gluten-free premade ones? I'd love to hear you recipes.

Note: These are my personal experiences and opinions. Always seek out a medical opinion for medical concerns.