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.
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Daikon Radish Salad 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.
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
How To Prepare Daikon Radish
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.
Recommended Equipment
- Jars - 2 medium-sized or one large mason jar or a good old glass airtight container is another option if you don't have jars.
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 with most root veggies, choose daikon with fresh green leaves, not with wilted or 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
- 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.
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.
What To Serve With It
- 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
Freezing And Storing Instructions
- 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.
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Recipe
Pickled Daikon Radish Recipe
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
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.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
More Side Dishes
ALL SIDE DISH recipes.
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.
Julia | The Yummy Bowl
Easy Pickled Daikon Radish Recipe that works with so many recipes!
Kushigalu
WOW! This pickled radish looks so delicious. Thanks for the recipe.
Julia | The Yummy Bowl
It's delicious! Thank you!
Saif
I love pickled Daikin radish. I find it crunchy but delicious.
Julia | The Yummy Bowl
thank you Saif
Dannii
These were delicious. So easy to make, and so many different ways to use them too.
Julia | The Yummy Bowl
thank you!
Gina
First time making these, and they came out great! Thanks for the great recipe and directions!
Julia | The Yummy Bowl
thank you Gina!
Sangeetha
I can already imagine adding these pickled radishes to my favorite dishes like soups, sandwiches, and tacos for an extra burst of flavor. I can't wait to try it!!
Julia | The Yummy Bowl
thank you, hope you love it!
Nikki
So fresh and crunchy! A perfect summer recipe!
Julia | The Yummy Bowl
we love it too Nikki!
Kerri
Yummy! Love pickled veggies in the summer!
Julia | The Yummy Bowl
thank you Kerri!
Tara
Oh yum! Such an easy use for daikon. Sounds absolutely fantastic, especially paired with sandwiches.
Julia | The Yummy Bowl
yum!
Chris
I cube the Daikon and eat it with fried chicken.
Julia | The Yummy Bowl
delicious! thank you Chris!