Quick and Easy Pickled Daikon Radish
Sweet & tangy quick pickled daikon radish recipe with a crisp crunch! Quick & easy to make and requires no heat, just a refrigerator!
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
- 1 small daikon radish ((or Korean radish for more crunchiness))
- 1 tbsp salt
- 1 clove garlic ((Optional))
- 1-2 birdseye chili ((Optional))
- 1/2 cup white vinegar
- 1/2 cup + 2 tablespoons hot water
- 1/2 cup sugar
Instructions
- 1
Wash and peel the daikon radish
- 2
Cut the daikon radish to the shape you prefer. (thin match sticks, thick sticks or cubes). and put it in a large bowl.
- 3
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.
- 4
Once 15 minutes is up, rinse the daikon well with cold water and set aside
- 5
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.
- 6
(Optional) Peel and smash 1 clove of garlic to flatten it and release the juices and put it in the brine
- 7
Add the daikon radish into glass jars and cover with vinegar brine until the daikon is fully submerged in it.
- 8
(Optional) If you want it garlicky or spicy, add in the optional smashed garlic and whole chili peppers into the jars as well.
- 9
Seal well and let it sit in the fridge for a minimum of 2 hours but preferably 24 hours.
- 10
Enjoy!