Easy Japanese Pickled Daikon Radish Recipe
This Pickled Daikon Radish recipe is essential for daikon enthusiasts! Its delightful crunch, sweetness, and refreshing taste is a must-try!
Ingredients
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!
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.
Video
Nutrition
Serving: 1servingCalories: 39kcalCarbohydrates: 9.2gProtein: 1g
This nutritional information is estimated and provided for general reference only.