Sweet Takuan
2 large Japanese daikon
1-1/4 cup sugar
1 cup water
1/4 cup vinegar
1 tsp. salt
1 tsp. ajinomoto
1/4 tsp. yellow coloring
1 chill pepper (optional)
Cut daikon into round pieces and soak in 1/4 cup salt overnight. Drain and pour water. Squeeze bard. Put daikon in the jar. In the meantime boil all the ingredients and when it cook pour over the daikon. Make 1 quart. Keep in the refrigerator.
