Sweet & tangy pickled daikon radish recipe with a crisp crunch! Quick & easy to make and requires no heat, just a refrigerator!
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This quick and easy pickled daikon radish recipe was inspired by the ones I love eating at Korean BBQ restaurants, that are served as banchan (little Korean side dishes). They are sweet, have a amazing crunch to them.
I like them so much, I like to hoard the 'all you can eat' banchan (little Korean side dishes) they serve, the pickled daikon radishes ones in particular. I mean who goes to Korean BBQ to eat pickles? Me apparently.
There's something so satisfying about snacking on crispy sweet and sour veggies. My fridge is so full with jars of pickles and condiments, I honestly wonder how I ever have room for anything else in there.
Pickles are not limited to just snacking though, I find them very versatile, here are a few different ways you can use them!
Variations and Few Ways to Use Them
- Add carrots to make them Vietnamese style (Do Chua) - You can add finely julienne carrots and daikon to this recipe to make it a Vietnamese style (Do Chua). They are fantastic on banh mi, banh xeo, sandwiches, hotdogs, and burgers. Just make sure you squeeze out all the liquid before using it.
- Cut them into cubes and use Korean radish to make them into Korean pickled radish (Chicken Mu) - Cut them into small cubes so that they are crunchy and serve them with heavy foods like Korean fried chicken, kalbi (Grilled Korean Short Ribs) or use it as a banchan (Korean side dish). Using a Korean radish, instead of daikon would also give it a crunchier texture.
- Use rice vinegar and a bit of sake and make it Japanese pickled daikon (Tsukemono) - Adding a bit of sake and rice vinegar and chili will make it slightly spicier. I like to have it as a palate cleanser with some sushi or sashimi.
- Use Cucumbers instead - You can use cucumbers if you enjoy the fresh crunch of them!
- I like to serve this tossed in salads or noodles, I even have a watermelon feta salad that uses this pickled daikon which I find adds a nice sweet and tart flavor that balances the saltiness and sweetness from the watermelon and feta.
- You can also add pickled daikon radish to charcuterie platters, tacos, or fresh rice spring rolls.
- Chop it up and mix them into creamy salads (potatoes salads, tuna salads) to break up the heaviness
- Eat them as-is right out of the jar.
For this pickled daikon recipe, you can buy most of the ingredients in your local grocery store. If you cannot find daikon radishes in your local grocery store, you can find them at an Asian grocery store. Make sure you pick out very firm daikon radishes when you are shopping for them. The firmer and less bendy it is, the fresher it is.
Optional: Garlic and Red Chillis. If you like garlicky pickles smash a clove and put it in! If you like spicy pickles add a few chillis in! I left them whole but you can slice them up as well for a more even distribution.
- Add a slice of beet for pink-colored pickles! A little beet goes a long way, a small slice of it will be more than enough.
- If you like garlicky pickles smash a clove and put it in!
- If you like spicy pickles add a few chillis in! I left them whole but you can slice them up as well for more even distribution of heat.
How to Make It
Pickle Shapes & Sizes
The general rule of thumb is, the thinner you cut your ingredients the faster it will pickle. However, if you plan to keep it overnight anyways then it doesn't really matter how fast it pickles!
I like to cut my daikon into long thicker rectangular shapes for pickling partially because of versatility and it's easy. You can always go from large to small but you can't go backwards.
With the thicker rectangular strips, I can choose to cut these daikon radish pickles into thin slivers for sandwiches when I'm ready to use them or I can cut them into cubes for salads or snacking. If I choose to just eat them straight out of the jar a thicker rectangular cut has a bit more crunch to it as well.
How do you get the bitterness out of daikon?
I salt my radish before I pickle it to remove the bitterness from the daikon radish.
I have noticed that depending on how fresh the white daikon is, you might produce bitter daikon pickles. The more soft and bendy (not fresh) daikon you use, the more bitter your pickles will turn out.
To work around this, since not everyone can control how fresh their daikons are, I have added a salting step to draw out the bitter water out of the daikon before we start pickling it. This extra step is definitely worth it and will give us perfect pickles every time.
How Long Can You Store These Pickled Daikon Radishes?
They can be stored for about 2 months, but they taste best within a month.
More Quick Snacks You May Like
- Toasted Sesame Guacamole
- Lotus Root Chips
- Sweet and Spicy Pineapple Salsa
- Charred Lemon Garlic Edamame
- Roasted Okra
- Miso Eggplant (Nasu Dengaku) with Black Garlic
- Curtido (Salvadoran Pickled Cabbage Slaw)
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Quick and Easy Pickled Daikon Radish
- Add a slice of beet for pink coloured pickles! A little beet goes a long way, a small slice of it will be more than enough.
- You can also add carrots in addition to the daikon radish to this recipe as well.
- If you need more pickle juice, double the pickle juice portion of the recipe
- You can store these for up to 2 months, but they taste best within a month
- 1 small daikon radish
- 1 tablespoon salt
- 1 clove garlic (Optional)
- 1-2 birdseye chili (Optional)
Preparing the Daikon Radish
- Wash and peel the daikon radish
- Cut the daikon radish to the shape you prefer. (thin match sticks, thick sticks or cubes). and put it in a large bowl.
- Add 1 tablespoon of salt and massage it into the freshly cut radish. Let the radish sit for 15 minutes while it draws out the bitter water.
- Once 15 minutes is up, rinse the daikon well with cold water and set aside
Making the Brine
- In a separate bowl, mix together all the ingredients under the 'Vinegar Brine' and set aside. Taste the vinegar solution to see if it is sweet or tart enough for your preference.
- (Optional) Peel and smash 1 clove of garlic to flatten it and release the juices and put it in the brine
Putting it Together
- Add the daikon radish into glass jars and cover with vinegar brine until the daikon is fully submerged in it. If you want it garlicky or spicy, add in the optional smashed garlic and whole chili peppers into the jars as well.
- Seal well and let it sit in the fridge for a minimum of 2 hours but preferably 24 hours.
*Nutritional information is calculated using online tools and is an estimate*
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