Homemade Takuan

So Cheryl and I decided to made Bachan's Takuan.  We had this for the recipe.

It looks like it started with Auntie Es' recipe and several iterations by Bachan. So, here we are in Cabo.  We get the daikon, which that in itself is amazing!  Now we get the daikon and the su ready.

Note Bachan's recipe says in red, "USE THIS MEASURE" so we did.  Boiled the ingredients, which got very thick.  Hmmmm.  Maybe water comes out of the daikon.  So we put this very thick sticky su over the daikon.  It promptly started to harden!  Ack!  Had to peel it off the sliced daikon!

Then we notice in Auntie Es' list of ingredients has 1 cup of WATER!!!  Ok, another batch of su.  Cheryl peeled off all the candy su and I made another batch.  Well, then we decided maybe to taste it before pouring it over the daikon.  Hmmm, a bit salty and needed more vinegar?  Added more vinegar.  Still needed more,  and then more.  What's happening?  Tasted the vinegar.  So here in Cabo, vinegar is somewhat watered down.  Not Heinz. Finally get it tasting right, then we have to add the food coloring, amarillo.

Jelly Color?  Oh well, like 10 drops later and it's sort of yellow.

Now we let it sit on the counter for a couple hours.  Then bottle it!  Tasted it first and its pretty good!

Thank you, Mommy!  Love, Cheryl and Gayle  April 12, 2015