Pickled Daikon
Tangy and mildly sweet Japanese Pickled Daikon is an easy beginner‘s recipe that‘s ready in 2 hours. Marinated in a rice vinegar solution, it makes a refreshing palate cleanser for traditional Japanese dishes or crunchy condiment for Asian-style sandwiches and BBQ.
Foto: Just One CookbookIngredients
- 1 lb daikon radish ((about half a large daikon per batch))
- 1 dried red chili pepper
- 2 Tbsp rice vinegar (unseasoned)
- 1 tsp sake ((optional))
- 1 Tbsp Diamond Crystal kosher salt
- ⅓ cup sugar
Steps
Before You Start…Please note that this recipe requires 2–3 hours of pickling time. Gather all the ingredients.
Peel 1 lb daikon radish and cut it in half lengthwise. Then, cut it crosswise into half-moon slices about ¼ inch (6 mm) thick.
Cut 1 dried red chili pepper crosswise into small pieces. Discard the seeds if you prefer it less spicy.
Put the daikon, chili pepper, 2 Tbsp rice vinegar (unseasoned), 1 tsp sake, 1 Tbsp Diamond Crystal kosher salt, and ⅓ cup sugarin a resealable bag. Rub well from outside the bag to distribute the seasonings. Alternatively, you can use a ceramic or glass jar with weights.
Remove the air from the bag and seal it. Let it rest for 2–3 hours in the refrigerator. Remove from the pickling solution and enjoy!
Transfer the pickles to an airtight container and store in the refrigerator for up to a month. However, I recommend consuming them sooner, as the odor gets stronger as time passes. To minimize the odor, use a jar or container with a tightly sealing lid. When the flavor gets too salty and strong, pour off the pickling liquid and reseal the lid.
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