This pickle is different than most you'll ever try. While researching about Japanese Takuan (the yellow pickled daikon), I found out that they would let the daikon sit outside. This would dehydrate the daikon some. Then using vinegar, they would pickle it. The mouth feel is very different than what you would expect. After making this, it must be held for 24 hours before you eat it, or it will not taste as good as it should be. The daikon will soak up more of the pickling liquid during the 24 hour rest.
This batch, I did not can it, I chose to use rice vinegar with a 4% acidity instead of a vinegar with 5% acidity. E'ai ka kou (let's eat)!
4 lbs daikon
24 grams hawaiian salt
1200 grams rice wine vinegar (unseasoned)
1675 grams cane sugar
Cut the daikon into strips. Use a japanese mandoline on the largest setting with the widest set of teeth.
Dehydrate the daikon at 135 degrees. Dehydrate the daikon until it's not tacky with moisture. It takes me about 2 hours. Do not dehydrate fully or it will not turn out, about half way will do it.
Make the brine. Combine the salt, vinegar and sugar. Taste it. Add more of any ingredient that you want. Bring the brine to a boil.
While the brine comes to a boil, add the daikon to the mason jar filling to 3/4 full. Not tightly packed but loosely.
When the brine comes to a boil, add the brine to the jar. Leave about a 1 inch head space.
Cover the jars with the lids and bands. Let cool to room temperature then refrigerate for at least 1 day.
Even though the lids form a vacuum it is not preserved for long term storage. It needs to stay refrigerated. I keep these pickles for about 1 week.