Today, we checked the takuan daikon pickle vat. We lifted off the stones and the plastic lining was surrounded by a swampy mess of moldy water. The water is yellow from the pickling liquid and had a filmy very horrid looking surface. Apparently, this is normal. Using a (clean) rag, we sopped the liquid up and wrung the rag into a bucket, pouring the contents onto the weeds! This was a disgusting procedure and I have no photos because my mom-in-law does not wait for me to document things.
After most of the liquid was removed, we opened the plastic liner bag. The daikon are all rubbery and squished in the rice bran mixture. We dug a couple roots out to taste. We smoothed over the rice bran mixture, twisted the bag closed, replaced the wooden lid and added the stone weights again, so more liquid would be expelled.
The daikon were rinsed and sliced. They are rather sweet for my taste but they taste like daikon pickles! Obachan says they will be ready in two weeks.
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