Kaki-zuke Persimmon Daikon Pickle

Sanitize the crock, weight, and tongs with boiling water and dry completely; confirm the refrigerator is at 4°C or colder.

Scrub 4kg daikon under running water, cut away damaged areas generously, and dry fully.

Rub 150g salt evenly over the daikon, pack tightly, and add a sanitized plate with about 8kg weight.

Hold at 4°C or colder for 2 days, turn top and bottom with sanitized tongs, and refrigerate 7 more days for a 9-day first cure.

Drain daikon in a sanitized colander and refrigerate the first brine.

Remove stems from 2.2kg persimmons, wash, discard damaged flesh, and crush with skins on. Wash and sanitize the raw-fruit board and knife afterward.

Mix persimmon puree with 200g sugar and 200ml rice vinegar, stirring to at least 85°C, and hold 5 minutes.

Cool the pan over ice water below 10°C within 2 hours and refrigerate the remaining 100ml vinegar for pH adjustment.

Layer daikon and cold persimmon puree in the sanitized crock and add enough refrigerated first brine to submerge.

Add a sanitized weight and measure liquid pH at several points with a calibrated food meter. If the highest value exceeds 4.2, mix in reserved vinegar in 50ml additions and retest. If still above 4.2 after 100ml, do not cure; discard.

Refrigerate an accepted crock immediately at 4°C or colder for 14 more days.

Record temperature daily and every 3 days turn with sanitized tools and resubmerge. Confirm pH remains 4.2 or below at 24 hours, day 7, and day 14.

On day 23, when daikon is crisp and persimmon-flavored, remove with clean tongs and slice.

Discard without tasting after pH rise, refrigeration failure, mold, gas, bubbles, slime, or foul odor. Consume an accepted pickle within 7 days or portion and freeze immediately.