This easy pickled daikon radish will be ready to eat in just one day. It’s sweet, tangy, delicious, and requires almost no prep!
If you love radish recipes, be sure to check out my cucumber salad and roasted potato salad.
I like to add this radish to honey sesame chicken bowls, oriental coleslaw, salmon bowls or stir fries.
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- Pickled Daikon Radish Recipe Ingredients
- Recommended Tools
- How To Choose Daikon
- Tips for the Best Pickled Daikon Radish Recipe
- How To Use Pickled Daikon in Recipes
- How To Store Pickled Daikon Radish
- More Asian Inspired Recipes
- Did You Like This Recipe?
- Recipe Card
- How To Make Pickled Daikon Radish Recipe Step By Step Photos
- FAQ
- You'll Also Love
- Comments
Pickled Daikon Radish Recipe Ingredients
- Daikon radishes - Japanese food and it means ‘’big root’’, white turnip, white radish, or simply radish (or some even call it white carrot) is a long white root vegetable with a mild flavor. It is also called a winter radish and it has an elongated shape and comes in different sizes.
- Vinegar - for the vinegar solution we used rice wine vinegar. This can be easily substituted with white wine vinegar or apple cider vinegar. But for the best result, I prefer using rice wine vinegar.
- Red chili pepper - or red pepper flakes are optional add-ons that in my opinion complete this dish. For non-spicy picked, leave it out completely.
Check the step-by-step photos below the recipe card.
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Recommended Tools
- Jars - If you don't have jars, you can use two medium-sized or one large mason jar or a good old glass airtight container.
How To Choose Daikon
Daikon is a long white radish with a crunchy texture and a little peppery taste.
It is widely used in Vietnamese, Japanese and Korean BBQ and cuisine.
- Like most root veggies, choose daikon with fresh green leaves, not wilted, brown, or yellow leaves.
- It should be plump, more or less straight, and heavy.
- Shiny and bright white color and overall fresh looking.
- Pores are fine, but the fewer the better. Daikon should be smooth and firm to the touch.
Tips for the Best Pickled Daikon Radish Recipe
- If you don’t have a mandolin slicer, a good wide chef’s knife is the best to cut veggies thin.
- Pop in some fresh cilantro for extra flavor.
- Don’t toss the green leaves away! They are highly nutritious and when cooked can be added to various dishes like miso soups, ramen, and woks.
Julia's Tip
You don’t necessarily need to cut the daikon in coins, especially if you using large daikon radish. Matchsticks, julienne work just fine. Also, a good vegetable peeler will slice the daikon into thin and long slices.
How To Use Pickled Daikon in Recipes
It has savory, tart and sweet flavors all in one! Serve it with your favorite Japanese meals, fatty meats or seafood dishes. I like to add it to:
- Tuna or shrimp tacos.
- Julienne the slices and add into soba noodles, or other similar like Yakisoba dishes, or spicy miso ramen.
- Sweet and sour chicken
- Miso salmon
- Pad Kra Pao
- Honey garlic chicken
- Crispy tofu
- Lo mein
How To Store Pickled Daikon Radish
- This recipe is for quick pickles, which will generally last (food safety-wise) about 2-3 weeks.
- For the best flavor consume within 2 weeks.
- After 2 weeks it is still edible but pickled daikon will lose its crisp texture, and fresh flavor and become softened. You’ll see if the liquid gets discolored or gets dark it’s not good anymore.
🧑🍳 Check out also: 20+ Best Daikon Radish Recipes
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Recipe Card
Quick 3 Ingredient Pickled Daikon Radish
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INGREDIENTS
- 1 pound fresh daikon
- 1 cup rice wine vinegar, rice vinegar
- 1 cup spring water
- 1 cup white sugar, granulated white sugar
- 1 teaspoon of salt, coarse sea salt or regular is fine too
- 1 tablespoon red chili pepper, thinly sliced, is optional!
INSTRUCTIONS
- I used two jars or you can use 1 large 27 ounce jar here.
- Peel the daikon radish and slice it very thinly. About ⅛ inch thick. Mandolin slicer works perfectly here.
- In a non-reactive (use ceramics, enamel, glass, plastic, or stainless steel) small saucepan over medium heat combine together water, sugar, and salt. Stir until sugar and salt dissolve. Bring this to a gentle boil. And pour in the vinegar. Bring to a boil, again and set aside.
- In your jars, combine daikon and thinly sliced red chili.
- Pour in the hot pickling solution mixture until the daikon is fully submerged in the pickling liquid.
- Secure the lid and let the mixture cool at room temperature for 1 hour. After that, refrigerate for 12 hours (overnight) and enjoy. For the daikon to ‘’fully pickle’’ I would wait for 1-2 days but you can eat them once they are cold. Pickled Daikon crunchy texture is a delicious accompaniment to various Korean, Japanese dishes, including soups, noodles, sandwiches and many more.
- Store in the refrigerator for up to 2-3 weeks. However I recommend to consume this within 2 weeks. After 2 weeks it is stil legible but daikon will loose it’s crisp texture, fresh flavor and become softened.
VIDEO
NOTES
- Makes about 8-10 servings.
- I used two medium jars or you can use 1 large 32-ounce jar here. The jars need to be with wide openings so that you can easily pull out the veggies when needed.
- This recipe is for quick pickles, which will generally last (food safety-wise) about 2-3 weeks.
- But for the best flavor consume within 2 weeks. After 2 weeks it is still edible but pickled daikon will lose its crisp texture, and fresh flavor and become softened.
- You’ll see if the liquid gets discolored or gets dark it’s not good anymore.
- You don’t necessarily need to cut the daikon in coins, especially if you using large daikon radish. Matchsticks, julienne work just fine. Also, a good vegetable peeler will slice the daikon into thin and long slices.
- Don’t toss the green leaves away! They are highly nutritious and when cooked can be added to various dishes like miso soups, ramen, and woks.
- Chili - makes the daikon mildly spicy, if you like add more or leave it out completely for more pure daikon flavor.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
How To Make Pickled Daikon Radish Recipe Step By Step Photos
I used two medium jars or you can use 1 large 32-ounce jar here.
The jars need to be with wide openings so that you can easily pull out the veggies when needed.
Peel the daikon radish and slice it very thinly. About ⅛ inch thick. Mandoline slicer works perfectly here.
In a non-reactive (use ceramics, enamel, glass, plastic, or stainless steel) small saucepan over medium heat combine together water, sugar, and salt.
Stir until sugar and salt are dissolved. Bring this mixture to a gentle boil. And pour in the vinegar.
Bring to a boil, again and set aside.
In your jars, combine daikon and thinly sliced red chili.
Pour in the hot pickling solution mixture until the daikon is fully submerged in the pickling liquid.
Secure the lid and let the mixture cool at room temperature for 1 hour. After that, refrigerate for 12 hours (overnight).
For the daikon to ‘’fully pickle’’ I would ideally wait for 1-2 days but you can eat them once they are cold.
Pickled Daikon's crunchy texture is a delicious accompaniment to various Korean, and Japanese dishes, including soups, noodles, sandwiches, and many more.
Store in the refrigerator for up to 2-3 weeks. However, I recommend consuming this within 2 weeks.
After 2 weeks it is still edible but the daikon will lose its crisp texture, and fresh flavor and become soft.
FAQ
Quick picked daikon radish will typically last (food safety-wise) about 2-3 weeks. For the best flavor consume within 2 weeks.
Its tart and sweet flavor complements not only Japanese meals, will also go well with a variety of dishes like fatty meats, stir fries, rice bowls, meatballs. Check the blog post section above for a full list of my favorite recommendations.
Daikon is radish. However, in certain regions of China, daikon radishes are called turnips. In South Asian countries, daikon is often called "mooli." Due to its ability to withstand cold temperatures, daikon is sometimes referred to as winter radishes. read more in this daikon radish guide about the differences.
First, check visually. If the brine appears excessively cloudy, it may signal spoilage or microbial activity. Look out for slimy textures or drastic color changes, which are also signs of spoiled pickled radishes, along with the presence of mold.
Kaitlyn V.
I'm always on the lookout for unique side dishes and this pickled daikon radish recipe is just perfect. Planning to feature it in my next blog post with a couple of personal tweaks. Thank you, Julia, for the inspiration!
Trevor K.
Seems like a straightforward recipe. Might give it a try if I find myself with some extra daikon.