Takuan is a crunchy yellow pickled daikon, ubiquitous at Japanese restaurants in the USA. Traditionally it is fermented in rice bran after air-drying the daikon until it is pliable. And it is persimmon peel that inspired the yellow tint, now more frequently replicated with dyes. Other ingredients include salt, chile, kombu, and persimmon fruit. My fellow neighborhood gardener Leslie and I planted forage radish as cover crop in one third of our new garden this year, in an effort to break up our clay soil with its mighty roots. So we had giant daikon-style radish popping out allover the place. With this abundance I also made Korean-style koktugi and dongchimi guksu. And in the spring we will til in the remaining plants.