Wash the surface of 450 g daikon radish, peel and cut in half lengthways. Cut off any blemishes or discolored parts.

Slice into thick half-moons or round quarters depending on thickness. If using for sushi, cut it into long sticks.

Drop the slices into a sealable bag and add 2 tsp sea salt. Massage until evenly covered, then push the air out, seal the bag and place it in a container.

Place a weight (approximately 1kg) on top and rest in the refrigerator for at least 3 hours, preferably overnight.

Pour the daikon into a colander and discard the accumulated liquid. Shake thoroughly and pat the surface dry with kitchen paper to remove as much surface moisture as possible.

Place the daikon slices back into the bag and add 65 g light brown sugar and 4 tsp unseasoned rice vinegar (komezu). Massage until combined.

If using 1 dried gardenia pod, pierce it with a fork to help extract the color.

Place the gardenia pod, 3 g dried kelp (kombu) and 1 dried red chili pepper inside the bag. Push the air out and seal.

Rest in the refrigerator for 2 days. Flip the bag over 1-2 times a day to ensure even flavoring and coloring.

Once you're happy with the color and flavor, drain the pickling liquid and wash the takuan with fresh cold water. Shake well to remove excess moisture, then transfer to an airtight container. Add an extra splash of rice vinegar to the jar for flavor and preservation.