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Pickled Daikon Radish

Deliciously Tangy Pickled Daikon Radish for Your Table

This recipe for Pickled Daikon Radish brings a delightful tang to any dish. Quick and easy, it's a flavorful addition to meals.
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Prep Time 15 minutes
Cooling Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 jars
Course: APPETIZERS
Cuisine: Asian
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pickling Solution
  • 1 cup Rice wine vinegar provides tanginess
  • 1 cup Spring water for pure taste
  • 2 tablespoons Granulated white sugar balances acidity
  • 1 teaspoon Coarse sea salt enhances flavor
Daikon Preparation
  • 2 cups Daikon sliced thinly
  • 1 optional Red chili pepper adds heat

Equipment

  • Non-reactive saucepan
  • Clean jars

Method
 

Preparation Steps
  1. Peel and slice the daikon radish very thinly, about ⅛ inch thick.
  2. In a non-reactive saucepan, combine the spring water, sugar, and coarse sea salt. Heat until dissolved.
  3. Bring the mixture to a gentle boil, then pour in the rice wine vinegar and let it boil again.
  4. In clean jars, combine the sliced daikon with red chili pepper if using.
  5. Pour the hot pickling solution over the daikon until fully submerged.
  6. Secure the lids on the jars and let cool for about 1 hour.
  7. Refrigerate for at least 12 hours, preferably overnight before serving.

Nutrition

Serving: 1jarCalories: 50kcalCarbohydrates: 13gProtein: 1gSodium: 300mgPotassium: 200mgFiber: 1gSugar: 9gVitamin C: 15mgCalcium: 5mgIron: 1mg

Notes

For best flavor, allow it to marinate for 1-2 days before tasting. Use clean, airtight jars for storage.

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