Takuan (radis japonais mariné)

Instructions

1. Peel the daikon and let it air-dry for 2 days, until it is slightly wrinkled and flexible when bent.
2. Rub it with the coarse salt, then place it in a clean jar or bucket.
3. Mix the rice bran, sugar, mirin, vinegar and turmeric to form a smooth yellow paste.
4. Line the bottom of a jar with a layer of paste, then arrange the daikon pieces and cover them with the rest of the paste, pressing firmly.
5. Add the yuzu peel and chili, then close the jar and place a light weight on top.
6. Keep at room temperature for 2 weeks, then in a cool place.
7. Take the pieces out, dry them and cut into thin rounds when serving.