Yellow daikon radish or Takuan, as known to many, is another favorite vegetable that the Chamorro people have learned to pickle and love to eat as a side dish. Prepared in different ways, every household has their version on pickling this condiment. Here is my easy way.
1 pkg. Pickled Daikon radish (4 logs)
1/2 – 3/4 cup white Vinegar
2/3 cup Kimchee base
Pinch of Accent
VARIATION: You can omit the Kimchee base and just use white vinegar and hot pepper flakes.
Let’s begin by rinsing each log thoroughly. If the daikon is fairly thick, I usually slice the daikon in half lengthwise. Slice the halves, into thin pieces.
Place the sliced pieces into a bowl and set aside. In another small bowl, combine the vinegar, kim chee base, and pinch of Accent. Stir to combine well.
Pour this mixture over the sliced daikon pieces. Stir to combine well. Allow the daikon to marinade in the sauce stirring often. SERVE! Store leftovers covered and in the refrigerator.
Here are a few samples of the ingredients and their packaging.