Best Takuwan Pickled Japanese Turnip Recipes
JAPANESE TAKUAN PICKLE
This is the traditional way of making takuan in Japan. The daikon is first dried then pickled in nuka or rice bran powder (can be found in Japanese, Korean, or Asian market). Nuka usually come in large plastic bags. For photos of step by step see http://www.recipezaar.com/bb/viewtopic.zsp?t=320927
Provided by Rinshinomori
Categories For Large Groups
Time P1m
Yield 300 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 10.5, Sodium 198.5, Carbohydrate 2.6, Fiber 0.4, Sugar 2.2, Protein 0.1
TAKUWAN (PICKLED JAPANESE TURNIP)
My family loves pickled daikon ( pickled Japanese turnip)I made a few jars of it before we moved in August from Vancouver,WA to Washougal,WA. the jar on the left is the picked turnip and the jar on the right is pickled mango. I didn't have a picture of the daikon by itself so please excuse.
Provided by Shirley Makekau
Categories Vegetables
Number Of Ingredients 7
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)!!!
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