Easy Japanese Pickled Daikon Radish Recipe

5 from 4 votes
JUMP TO RECIPE & VIDEO

This Pickled Daikon Radish recipe is essential for daikon enthusiasts! Its delightful crunch, sweetness, and refreshing taste is a must-try!

Looking for easy pickle recipes? Try my Pickled Cucumber, Pickled Eggplant, or Pickled Napa Cabbage.

Japanese pickled daikon  in a food container

Pickled Daikon Radish, or daikon tsukemono, is a simple side dish. Prepare the pickling liquid, marinate the daikon, and patiently wait for a couple of days. Follow this easy recipe to enjoy these crunchy and flavorful pickles for lunch or dinner. Give it a try!

Why You Will Love This Recipe 

  • Quick pickles with a preparation time of just 5 minutes.
  • The pickling time is much shorter compared to the traditional way.
  • It is a delicious accompaniment to any wholesome Japanese meal.

Daikon: Japanese Radish

Daikon, often called white radish, is a winter radish variety known for its elongated shape and crisp texture. It is a very common vegetable in Japanese and Asian cooking. Learn more in this quick guide, “How to Cook Japanese Daikon Radish.”

Recipe Ingredients

You’ll need the following ingredients to make this Japanese Pickled Radish:

Pickled daikon ingredients.
  • Daikon: Look for a sturdy, weighty, and shiny daikon, preferably with its leaves attached.
  • Shio Koji is a Japanese seasoning made by fermenting rice koji and salt, which adds a salty but sweet flavor. If shio koji is unavailable, you can easily substitute it with salt—preferably sea salt.
  • Rice Vinegar is commonly used in Japanese cooking, which has a mild taste with the sweetness and umami of rice. If unavailable, you can easily replace it with apple cider vinegar or white vinegar mixed with sugar for a suitable alternative.

How To Make Pickled Daikon: STEP BY STEP 

Here are some quick visual instructions! For all the detailed ingredients and instructions, go to the printable recipe card below.

How to make pickled daikon.

Step 1

Peel daikon and cut it in half.

How to make pickled daikon.

Step 2

Put the daikon and the vinegar mixture in a plastic bag and blend well.

How to make pickled daikon.

Step 3

Please put it in an airtight container (or a large glass jar) and pickle it in the fridge for 2 to 3 days.

How to make pickled daikon.

Step 4

Cut into thick slices and enjoy!

Japanese Pickled Daikon in a food container

Here you go! I hope you will enjoy the crunchy texture and sour flavor. Serve it for breakfast or any meal of the day!

Recipe Tips

  • Daikon tastes different depending on where you use it. The top is sweet and juicy, and the bottom is more peppery. Choose the part that suits your taste preferences.
  • Although the outer skin is edible, it’s a bit tough, so peeling is recommended for this recipe.
  • During the pickling process, the daikon releases plenty of water. After indulging in the pickled daikon, you can also relish the leftover juice.

Storage

Store in an airtight container in the refrigerator for a week. Alternatively, drain and store in a freezer bag for up to a month. Thaw it in the fridge or at room temperature when ready to eat.

What To Serve With

To complement this pickled radish recipe, I recommend serving it with Japanese dishes like Tamagoyaki (Japanese rolled omelet), Napa Cabbage Coleslaw, and Umeboshi Onigiri. This combination creates a healthy and delicious meal!

Grab Your Daikon eBook!

Dive deeper into daikon with this ultimate guide – everything you need to know about cooking with daikon and delicious recipes compiled in one convenient ebook!

Daikon ebook with blue backgrount.

Cooking with Daikon: Your Ultimate Guide

Japanese pickled daikon on a plate

More Daikon Recipes You Will Love

Leave a Rating!

I hope you enjoy this easy Pickled Daikon! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Pickled daikon in a food container.

Easy Japanese Pickled Daikon Radish Recipe

5 from 4 votes
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Prep: 5 minutes
Rest: 2 days
Total: 2 days 5 minutes
Servings: 8 servings
Author: Juri Austin
This Pickled Daikon Radish recipe is essential for daikon enthusiasts! Its delightful crunch, sweetness, and refreshing taste is a must-try!

Ingredients

  • Daikon, 400g
  • 1 Tbsp Shio Koji
  • 2 Tbsp Rice Vinegar
  • 3 Tbsp Sugar

Instructions

  • Prepare Daikon: Peel the daikon and cut it in half.
  • Prepare Pickling Liquid: In a small bowl, combine shio koji, rice vinegar, and sugar, mixing well.
  • Massage: Place the daikon and pickling liquid in a plastic bag, giving them a thorough massage.
  • Pickle: Seal the bag tightly, put it in a container, and let it pickle in the fridge for 2-3 days.
  • Slice: Open the bag, transfer the pickled daikon to a container, slice, and enjoy!

Video

Notes

  • Storage: Good for one week in the fridge. You can also freeze it. Drain the water, wrap one serving in plastic, put it in a freezer bag, and store it in the freezer. It will be good for one month. Thaw it in the fridge or at room temperature when you eat.
  • Substitute: Replace shio koji with 1 tsp of salt and rice vinegar with other varieties of vinegar.
  • Daikon tastes different depending on where you use it. The top is sweet and juicy, and the bottom is more peppery. Choose the part that suits your taste preferences.
  • Although the outer skin is edible, it’s a bit tough, so peeling is recommended for this recipe.
  • During the pickling process, the daikon releases plenty of water. After indulging in the pickled daikon, you can also relish the leftover juice.

Nutrition

Serving: 1serving | Calories: 39kcal | Carbohydrates: 9.2g | Protein: 1g
Course: Salad
Cuisine: Japanese
Keyword: Japanese pickled daikon, vegan
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2 Comments

  1. I really like the blog and the Japanese prescriptions and you make them accessible to make, for example I’m from Israel and we don’t have all the ingredients and products, it’s possible to improvise, your way makes it possible, so thank you very very much and , I really love it