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Pickled Daikon Radish

Crunchy Pickled Daikon Radish to Brighten Your Meals

Quick Pickled Daikon Radish is an easy, tasty condiment that elevates any meal with its crunchy texture and tangy flavor.
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Prep Time 10 minutes
Cooling Time 30 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Sauces
Cuisine: Asian
Calories: 15
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brine
  • 1 cup Water Use filtered for best flavor.
  • 1 cup Rice Vinegar Can substitute with White or Apple Cider Vinegar.
  • 1/4 cup Sugar Adjust for desired sweetness.
  • 1 tablespoon Pickling Salt Avoid table salt due to additives.
  • 1 teaspoon Peppercorns Use pink or black for added depth.
  • 1/4 teaspoon Ground Turmeric Optional.
  • 2-3 cloves Garlic Smashed for flavor.
  • Bay Leaves Optional; can omit.
For the Daikon
  • 1 large Daikon Radish Choose firm, smooth radishes.

Equipment

  • Medium saucepan
  • Storage jar

Method
 

Step-by-Step Instructions for Quick Pickled Daikon Radish
  1. Sterilize the jar by washing it with soap and water, then placing it in a preheated oven at 325°F (160°C) for 10-15 minutes.
  2. Clean the daikon radish under cool water, peel if desired, and slice into thin rounds, cubes, or matchsticks.
  3. In a medium saucepan, combine water, rice vinegar, sugar, pickling salt, peppercorns, turmeric, and smashed garlic cloves; heat over medium for 3-4 minutes.
  4. Remove from heat, add daikon radish, and stir to coat. Let cool at room temperature for 30 minutes.
  5. Pour the mixture into the sterilized jar ensuring the radish is submerged in the brine. Seal tightly with the lid.
  6. Refrigerate for at least 8 hours, preferably up to 48 hours for best flavor before serving.

Nutrition

Serving: 1servingCalories: 15kcalCarbohydrates: 3gSodium: 200mgPotassium: 120mgFiber: 1gSugar: 1gVitamin C: 3mgCalcium: 1mgIron: 1mg

Notes

For best flavor and crunch, consume the pickled daikon radish within a month. The flavor improves after a couple of days in the refrigerator.

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