Recipe Highlights
This Pickled Daikon recipe is one among my favourite methods to make use of this Japanese radish any time of 12 months, particularly in winter when daikon turns juicy and delicate. A brief soak in rice vinegar, sugar, and salt tames the radish’s sharp edge right into a clear, refreshing pickle. I maintain a batch within the fridge as a palate cleanser for richer meals.
Right here’s why I maintain coming again to this recipe:
- Newbie-friendly introduction to Japanese pickling
- Prepared in about 2 hours, no in a single day wait
- Pantry-friendly components that pair with many cuisines
Should you love Japanese pickles, strive my Japanese Pickled Cabbage, Asazuke, and Japanese Pickled Cucumber subsequent!
What’s Pickled Daikon?
Pickled daikon (大根の漬物) is a fast pickle (asazuke-style) comprised of daikon, the big white radish usually utilized in soups, simmered dishes, salads, and pickles.
It’s crisp and tangy-sweet, completely different from fermented, yellow takuan you could acknowledge from Japanese eating places.
Like different tsukemono (漬物, pickled greens), it’s a day by day staple on the Japanese desk—served alongside rice and miso soup, or used to chop by way of richer dishes.
Components for Pickled Daikon
- Daikon radish – massive white Japanese radish, out there year-round however greatest in winter
- Dried pink chili pepper – optionally available, for delicate warmth
- Brine – unseasoned rice vinegar, sugar, and kosher salt
- Sake – optionally available
Discover the printable recipe with measurements under.
The way to Make Pickled Daikon
- Slice the daikon. Peel the daikon and halve it lengthwise. Reduce it crosswise into ¼-inch (6 mm) half-moons. Slice the chili into small items.
- Add the brine. Mix daikon, chili, and brine components in a resealable bag. Rub the bag to coat the whole lot evenly.
- Pickle and chill. Press out the air, seal the bag, and refrigerate for two to three hours.
- Serve. Carry the daikon from the pickling liquid and serve.
Make Forward Suggestions
- Pickle the morning of – Make a batch a couple of hours earlier than dinner, giving the daikon time to relax and switch crisp.
Storage Suggestions
To retailer: Switch to an hermetic jar and refrigerate for 4–5 days. It’s greatest consumed sooner, because the odor grows stronger over time. If too salty, pour off some liquid and reseal.
Variations
A number of straightforward swaps to fit your style or pantry.
- Make it spicy. Add extra dried chili pepper or pink chili flakes for additional warmth.
- Use citrus peel. Toss in a strip of lemon or yuzu peel for a citrusy punch.
- Add umami. Put a small piece of kombu (dried kelp) within the pickling liquid for savory depth.
What to Serve with Pickled Daikon
Pickled Daikon shines alongside wealthy, fatty, or savory meals. It additionally rounds out a conventional ichiju sansai (一汁三菜) meal. Listed below are some mains I like:
- Miso Cod – The tangy pickle cuts the richness of this sweet-savory grilled fish.
- Agedashi Tofu – These pickles refresh the palate between wealthy, savory bites.
- Prompt Pot Asian Pulled Pork – Pile the Japanese daikon pickles onto a wealthy pork slider or rice bowl for a contemporary complement.
- BBQ Quick Ribs – The brilliant radish lightens the smoky, fatty meat.
FAQ
What does daikon style like?
Daikon is far milder than small pink radishes. Uncooked, it has a refreshing, crunchy texture and a lightweight peppery style. Whenever you boil or pickle daikon, it turns tender and juicy.
Do I have to peel the daikon?
Sure, we normally peel it. Daikon’s pungent compound (isothiocyanate) concentrates close to the pores and skin, particularly towards the underside. Subsequently, for Japanese cooking, we normally take away it. Peeling offers a cleaner crunch and helps the brine soak in evenly.
Can I make a double batch?
Sure. My Japanese pickled daikon recipe makes use of about half a big daikon. Doubling helps you to end the entire radish. Preserve the brine ratio the identical and use a bigger bag or jar.
Are these pickles eaten on their very own?
Not normally. In Japan, we take pleasure in pickles as a vivid counterpoint between dishes or bites. We name this hashi yasume (箸休め), or “relaxation on your chopsticks.” I serve a couple of slices subsequent to rice and a major dish, not as a salad.
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Pickled Daikon
Earlier than You Begin
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This recipe requires 2 hours of pickling time. Should you favor bigger items—for a heartier chunk or to chop into sticks later—you may depart the daikon in lengthwise halves or quarters as an alternative of half-moons. Simply lengthen the pickling time to half a day as much as in a single day, since thicker items take longer for the brine to penetrate.Collect all of the components.
To Put together the Components
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Peel off a thicker layer of pores and skin (⅛ inch, 3 mm). Reduce 1 lb daikon radish lengthwise in half. Slice it crosswise into half moons about ¼ inch (6 mm) thick. Reduce 1 dried pink chili pepper crosswise into small items. Nami’s Tip: Daikon’s pungent compound (isothiocyanate) concentrates close to the pores and skin—peeling a thicker layer reduces sharpness and brings out its pure sweetness.
To Pickle
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Put the daikon and chili pepper in a resealable bag or a ceramic pickle jar with weights. Add 2 Tbsp rice vinegar (unseasoned), ⅓ cup sugar, 1 Tbsp Diamond Crystal kosher salt, and 1 tsp sake (optionally available). Rub by way of the bag to distribute the seasonings. Press out the air and seal the bag. Let it relaxation for 2 hours within the fridge. Notice: If chopping the daikon in half or quarters lengthwise as an alternative of half-moons, lengthen the pickling time to half a day as much as in a single day.Nami’s Tip: I extremely advocate storing it hermetic—pickled daikon can provide off a sturdy odor within the fridge because it sits.
To Retailer
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Switch to an hermetic jar and refrigerate for 4–5 days. It is best consumed sooner, because the odor grows stronger over time. If too salty, pour off some liquid and reseal.
Energy: 34kcal, Carbohydrates: 8g, Protein: 1g, Fats: 1g, Saturated Fats: 1g, Sodium: 296mg, Potassium: 173mg, Fiber: 1g, Sugar: 7g, Vitamin A: 22IU, Vitamin C: 17mg, Calcium: 21mg, Iron: 1mg
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Editor’s Notice: This put up was initially revealed on January 22, 2013, and republished with extra useful data on July 24, 2026.
