Takuan

Wash and peel the Daikon radish. Cut the Daikon radish into 2 cm thick rounds, then cut each round into quarters or halves, depending on the diameter, creating thick stick-like pieces.

Place the cut Daikon radish in a large non-reactive bowl. Sprinkle the Coarse sea salt evenly over the Daikon radish and toss to coat. Let it sit for 2-3 hours, or until the Daikon radish has softened and released a significant amount of water.

While the Daikon radish is salting, prepare the pickling liquid. In a saucepan, combine the Water, Granulated sugar, Rice vinegar, Sake, and Turmeric powder. Add the Kombu. Bring the mixture to a gentle simmer over medium heat, stirring until the Granulated sugar is fully dissolved. Remove from heat and let the pickling liquid cool completely.