5 from 5 votes

2 5

Servings servings

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

Looking for more simple daikon recipes? Try these 16 easy Japanese daikon recipes!

Japanese pickled daikon in a food container

Featured Comment

From Orna “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”

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.

Recipe Ingredients

You’ll need the following ingredients to make this pickled radish:

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, with a mild taste that combines 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.

Step 1

Peel daikon and cut it in half.

Step 2

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

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.

Step 4

Cut into thick slices and enjoy!

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 fresh and delicious meal!

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Leave a Rating!

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Easy Japanese Pickled Daikon Radish Recipe

5 from 5 votes

Prep: 5

Total: 2 5

Servings: 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!

Print Recipe Pin Recipe

Ingredients

▢ ⅓ 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: 1servingCalories: 39kcalCarbohydrates: 9.2gProtein: 1g

This nutritional information is estimated and provided for general reference only.

Course: Salad

Cuisine: Japanese

Keyword: Japanese pickled daikon, vegan

Did You Make This Recipe?

Please !

Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

Learn More About Juri

5 from 5 votes (4 ratings without comment)

4 Comments

Rickard says:

Dec 16, 2024 at 8:30 PM

One of my favorite tsukemono that I often make. Pickled turnips are similar.

1. Juri Austin says:
  
  Dec 17, 2024 at 4:21 AM
  
  Thanks for your rating! Turnip tsukemono is my favorite too!
  
Orna Keren says:

Feb 13, 2023 at 3:44 PM

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

1. JURI says:
  
  Feb 14, 2023 at 2:59 AM
  
  Thank you for your wonderful comment, Orna! I am very happy to hear you enjoy my blog!