Pickled Daikon Recipe

I absolutely love this pickled daikon radish recipe because it’s incredibly easy to make and adds a zingy crunch to my meals. Plus, the balanced mix of tangy, sweet, and spicy flavors makes it a versatile side that always keeps my taste buds happy!

I adore making dishes that burst with flavor, and pickled daikon is one of my all-time favorites. This condiment, which is traditional in many Asian cuisines, requires only a few ingredients and a short amount of time to make.

You need a daikon (or other radish), some rice vinegar, and some water and sugar to create the deliciously tangy, slightly sweet, and slightly crunchy condiment that will instantly elevate your dishes.

Ingredients

Daikon Radish:
The final product of these beverages is exciting—you never know what to expect from one batch to another.

They range in colors from beautiful blush to deep crimson, and the texture varies from clear and crisp to more viscous and jellylike.

Rice Vinegar:
Delivers a light, zesty flavor; a must for pickling; and has a very low number of calories.

Sugar:
Mellowing the sourness of vinegar is another critical aspect of making dill pickles, as the balance of flavors is essential.

The acidity of the vinegar must be balanced with the sweetness of the sugar.

This is done by carefully calculating the amounts of each ingredient, as well as the amounts of salt and other seasonings.

Salt:
Improvement of flavor, preservation, balance in fermentation—these are just three of the many roles that acids, or more correctly, acid salts, play in winemaking.

Red Chili Pepper:
The heat is optional and adds spiciness but capsicum, the main ingredient in the pepper, contains a chemical called capsaicin.

Capsaicin does a couple of really good things.

First, it turns on your metabolism, and if you’re eating a lot of food, you want your metabolism to be turned on.

Second, it helps manage insulin levels, and when you’re eating a lot of food, you definitely want to be managing your insulin levels and your blood sugar levels.

Ingredient Quantities

• 1 medium daikon radish (about 1 pound), peeled and julienned
• 1 cup rice vinegar
• 1 cup water
• 1/2 cup granulated sugar
• 1 tablespoon salt
• 1 small red chili pepper, sliced (optional, for heat)

Instructions

1. Peel the daikon and cut it into thin, julienne strips. Place the strips in a large bowl or container and set aside.

2. In a medium saucepan, combine the water, rice vinegar, granulated sugar, and salt.

3. Set the saucepan on medium heat and stir the combo until the sugar and salt are completely dissolved.

4. Heat the mixture until it reaches a gentle simmer, then take it off the heat. Let it cool for about 5 minutes.

5. After allowing the liquid to cool somewhat, pour it over the bowl or container that holds the daikon strips cut into a fine julienne.

6. For an optional spicy kick, slice a red chili pepper and mix it with the daikon and vinegar.

7. Lightly push the daikon down into the pickling liquid to make certain that it is completely and evenly covered.

8. Let the blend cool down to room temperature; then cover it with a lid or plastic wrap.

9. Put the container with the lid in the refrigerator and let the daikon pickle for a minimum of 2 hours. For the best flavor development, however, let it rest overnight.

10. Stir the pickled daikon before serving to distribute the flavor. It can be enjoyed as a condiment or a side dish!

Equipment Needed

1. Vegetable peeler
2. Knife
3. Cutting board
4. Large bowl or container with lid
5. Medium saucepan
6. Measuring cups
7. Measuring spoons
8. Spoon for stirring
9. Plastic wrap (if container lacks a lid)

FAQ

• What is daikon radish, and how does it taste?A variety of radish known as daikon is used extensively in the cooking of Asia. Its taste is one of mild sweetness that is nearly a count of umami. In its juiciness and crispness, it is the perfect counterpoint to the kinds of heavy, rich dishes that often characterize Asian cooking.
• How long will pickled daikon last in the refrigerator?Daikon, when pickled, can last in an airtight container for up to a month in the refrigerator.
• Can I use other types of vinegar instead of rice vinegar?Certainly, rice vinegar can be replaced with apple cider vinegar or white vinegar, but the flavor profile will differ slightly.
• Is it necessary to add the red chili pepper?The optional red chili pepper is what adds a bit of spice to the pickles. You’ll find that seeds from the optional red chili pepper will add way more than just a bit of spice if you don’t check and remove them before adding the chili to the food processor.
• Can I reuse the pickling liquid?You can use the pickling liquid again for another batch of fresh vegetables; however, if you do, the flavor might be less intense than it was in the original batch.
• What dishes pair well with pickled daikon?As a side dish, pickled daikon is excellent, and this crunchy condiment works well in sandwiches such as the banh mi. You can use pickled daikon as a topping for rice and noodle dishes, too, making it a perfect go-to for these meals.
• Do I need to cook the pickling liquid?No, it is simply sufficient to mix the ingredients together. Nonetheless, warming it can be of assistance in dissolving the sugar and salt with alacrity.

Substitutions and Variations

Rice vinegar: You can substitute with apple cider vinegar or white wine vinegar for a slightly different flavor profile.
Sugar in granulated form: To achieve a different sweetness level and flavor, use honey, maple syrup, or coconut sugar in its place.
Salt: Alternatives in the form of sea salt or kosher salt can be used.
Red chili pepper: For a matching heat level, substitute with a pinch of red pepper flakes or use a small jalapeño pepper.

Pro Tips

1. Uniform Cutting Ensure that the daikon is julienned into uniform strips to allow even pickling and a consistent texture throughout. A mandoline slicer can be very helpful in achieving this precision.

2. Chili Pepper Variations If you enjoy a bit of heat, consider using different types of chili peppers, such as Thai bird chilies or jalapeños, to vary the spiciness level. You can also adjust the quantity based on your heat preference.

3. Let It Mature For optimal flavor, allow the daikon to pickle for at least 24 hours. This longer rest period helps the flavors to fully develop and the daikon to absorb the pickling liquid more thoroughly.

4. Sweetness and Salt Adjustment Taste the pickling liquid before adding it to the daikon. If you prefer a sweeter or less sweet result, adjust the sugar to your taste. Similarly, you can add more or less salt depending on your preference.

5. Storage Tip Store the pickled daikon in a sterile glass jar for the best preservation and to avoid any off-flavors that might come from plastic containers. This also allows you to see the color and texture changes over time.