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LOCATION: Recipes >> Preserving >> Pickled Radish

Print this Recipe    Pickled Radish

Pickled Radish (Taku-An)

1 Daikon (or turnip if daikon unavailable)
125g salt
500g rice bran
500ml water
1 Tb (20ml) turmeric
3 whole dried chillies

Cut off both ends of the daikon; rub the daikon all over with the
salt.

Combine the rice bran, turmeric and chillies with the water and
mix well.

Put the whole daikon into the mixture and place in a container.

Seal the container and place a brick on the lid. Let stand for a
week before using.

Serve sliced.

Notes: In warm weather it may only take a few days for the flavors
to develop.

Refrigerate once the container seal has been broken. Will keep
refrigerated for up to 3 months.

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