Pickled daikon radish recipe
Try this quick and easy pickled daikon recipe Taiwanese style for a crunchy and refreshing side that complements any dish perfectly.
Servings: 8 servings
Ingredients
- 13 oz daikon one large
- 3.5 oz carrot one medium
- 1 tsp coarse sea salt
- ⅔ cup hot boiling water
- ⅓ cup organic cane sugar
- ⅔ cup rice vinegar
Instructions
- Prepare the Vegetables: Use a vegetable peeler to peel the daikon and carrots. For matchsticks, slice each vegetable into approximately 4-inch (10 cm) long pieces, about ⅛-inch (0.3 cm) thick. To do this, cut the daikon and carrots into 4-inch sections, then slice each section into thin planks. Stack the planks and cut them lengthwise into matchstick-size strips.
- Salt the Vegetables: Place the daikon and carrot matchsticks in a large bowl and sprinkle with the coarse sea salt. Toss to coat evenly and let sit for 30 minutes to draw out excess moisture. After 30 minutes, drain the liquid but do not rinse off the salt.
- Prepare the Pickling Brine: In a large (2 cup/500 ml) heat proof measuring cup, add the hot boiling water and sugar, Stir to dissolve the sugar evenly. Once the mixture is no longer hot, add-in the vinegar. Set aside the brine to cool to room temperature.
- Pickle the Vegetables: After salting, there will be a pool of water in the bowl. Discard that. Transfer the salted and drained daikon and carrots into a clean, sterilized glass jar. Pour the cooled brine over the vegetables, making sure they are fully submerged. Press the vegetables down gently to keep them beneath the brine.
- Refrigerate: Seal the jar and refrigerate for at least 24 hours to allow the flavors to develop. For the best flavor and texture, consume the pickles within 2 weeks.
- Storage: These pickled daikon and carrots will keep well in the refrigerator for up to 2 weeks. Ensure the vegetables are always submerged in the brine to maintain freshness and flavor.
Notes
- Can also use coconut brown sugar in the same quantity. (i.e. ⅔ cup cane sugar = ⅔ cup coconut brown sugar). The only difference is the brine and pickle color will be light brown.
- Storage: Pickled daikon, when stored properly (in an airtight glass container) in the refrigerator, can last 2 weeks. Ensure the daikon remains submerged in its pickling liquid and always use a clean utensil when handling to maintain its quality.
- Rice vinegar substitute: When substituting rice vinegar in pickled daikon recipes, apple cider vinegar is the closest match due to its similar sweet-to-sour balance. Both vinegars are mild and share a subtle sweetness, making apple cider vinegar an excellent alternative.
- To use apple cider vinegar as a substitute, replace rice vinegar in a 1:1 ratio. If you prefer a slightly sweeter profile, consider adding a pinch of sugar to the brine to closely mimic the flavor of rice vinegar.
- Odor: Pickled daikon often gets a strong, pungent smell after a few days—that’s just the sulfur compounds in the radish doing their thing. To keep the odor in check, store it in a tightly sealed container in the fridge. Before serving, let the container sit open for 10-15 minutes to help the smell fade. Don’t worry, though—the flavor is much milder and super tasty!
Nutrition
Serving: 1serving | Calories: 45kcal | Carbohydrates: 11g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 310mg | Potassium: 147mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2072IU | Vitamin C: 11mg | Calcium: 19mg | Iron: 0.2mg