1
Slice the Radish
10 minCut the radish into thin, even slices.
Pickles and Preserves
Thinly sliced daikon is dried at low heat in the air fryer, shrinking the traditional sun-drying step from hours down to minutes, then cured in a salt and sugar brine. Inspired by takuan, the classic Japanese pickle, it is also enjoyed as a mid-morning snack.
Step by Step
How to make it?
2
Dry in the Air Fryer
20 minArrange the slices in a single layer in the air fryer basket and dry lightly at 80°C for about 20 minutes. If you do not have an air fryer, dry the same slices in an oven preheated to 80°C with the door ajar for 45 minutes.
3
Make the Brine
5 minMix the salt, sugar, vinegar and water until dissolved.
4
Brine the Radish
15 minPack the dried radish slices into a jar, pour the brine over them, seal and let sit in the fridge for 15 minutes.
Reminder
Do not stack the radish slices in the air fryer basket; blocked airflow means uneven drying. Do not pour the brine over hot radish; let it cool slightly first.
Editor's Note Editörün Notu
For a sharper pickle flavour, add about a teaspoon of rice vinegar to the brine; it gets closer to the traditional takuan taste.
Admin DadaGastro · verified in test kitchen
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