Pickles and preserves
Thinly sliced daikon is dried at a low temperature in the air fryer, reducing the traditional sun-drying step from hours to minutes, then pickled in a salt-and-sugar brine. Inspired by classic Japanese takuan, this recipe also makes a popular snack.
Slice the daikon thinly and evenly.
Arrange the slices in a single layer in the air fryer basket and dry them slightly at 80°C / 175°F for about 20 minutes. If you do not have an air fryer, arrange the slices in an oven preheated to 80°C / 175°F and dry them for 45 minutes with the oven door ajar.
Stir together the salt, granulated sugar, vinegar, and water until dissolved.
Arrange the dried daikon slices in a jar and pour the brine over them. Close the lid and refrigerate for 15 minutes.
Do not overlap the daikon slices in the air fryer basket; blocked airflow will prevent them from drying evenly. Do not pour the brine over hot daikon; let it cool slightly first.
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