Pickled radish Takuan 500 gr Daikon / Takuan Yellow 500 gr

Daikon radish, a variety obtained by the Japanese by breeding in ancient times. Unlike ordinary radish, daikon does not contain essential oils with a sharp taste and smell. Daikon root crops are included in the daily diet of the Japanese and find a variety of uses: as a side dish, salad, appetizer or main course. Takuan or yellow pickled radish is a way of preparing daikon which results in a sweet and crunchy snack. To make takuan, the daikon is dried in the sun for several weeks until it becomes flexible. Then, for several months, they are marinated under oppression with salt, to which rice vinegar, sugar, green daikon leaves, hot red pepper, vinegar and seaweed are added. Ready takuan turns yellow