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Pickled Daikon (Japanese Style)

Asian · Japanese · Pickled · Weight Loss Friendly

Pickled Daikon (Japanese Style)
Prep 10 mins
Cook 2 hours 10 minutes
Serves Servings: 6

Ingredients

  • 1 lb daikon radish
  • 1 dried red chili pepper
  • 2 Tbsp rice vinegar (unseasoned)
  • 1 tsp sake (optional)
  • 1 Tbsp kosher salt (Diamond Crystal; use half for table salt)
  • ⅓ cup sugar

Directions

  1. Gather all the ingredients.

Peel daikon and cut into ¼ inch (6 mm) slices.

  1. Cut the chili peppers into small pieces and discard the seeds if you prefer less spicy.
  2. Put all the ingredients in a resealable plastic bag and rub well.
  3. Remove the air from the bag and close it. You can start enjoying it after 2-3 hours.

To Store

  1. You can keep the pickles in the refrigerator for a month. When the flavor is getting strong, remove the solution and store the pickles in an airtight container.

Notes

Daikon (大根) are large white radishes used in Asian cooking. They taste like radishes but with a milder flavor. The thickest green part of the root closest to the top is the sweetest, whereas the narrow bottom area of the root is peppery and pungent. The texture varies depending on how you prepare the radish. They are crisp when raw and tender when cooked.

Daikon – Selection & Preparation

Daikon radishes are available all year round but they are extra juicy and have a milder taste during the cold winter months. Although they are often sold without their tops at the Asian market, the entire plant is edible. Usually, Japanese stores sell the whole daikon including the leaves. And the green leaves are the best part of the vegetable, so don’t throw them away. I like to chop the leaves into small pieces and add them into Miso Soup or make furikake (rice seasoning). So good!

Daikon tastes the best when it’s juicy. To select good daikon, the skin should be smooth and it should feel heavy. The dried daikon might taste peppery, so be careful when you select daikon at a store. You can cut off whatever amount you need for your cooking, and place the remaining in a plastic bag and keep in the refrigerator for up to 2-3 weeks. Daikon is a versatile and convenient root vegetable; Aside from enjoying it pickled or raw in salads, it can also be stir-fried, grilled, or simmered in soup. I often use daikon and the greens in soup, nabe, garnish, and Oden.

How to make pickled daikon

When you pickle daikon, it will turn into an amazing side dish. All you need is the right amount of rice vinegar, sugar, and salt (sake and red chili pepper are optional). Even the peppery daikon will mellow out nicely with a sweet and salty flavor when you pickle them. To remove the bitter & peppery taste of daikon, you can soak it in cold water.

The amount of sugar and salt might look too much for your standard pickle dish. However, daikon releases lots of water during pickling process which dilutes the condiments. Also, the Japanese always eat pickled dishes with rice. The tangy sweet pickles and plain rice complement each other very well. Therefore, these pickles are not meant to eaten alone like a salad. We consider pickles as a palate cleanser between dishes and we call this kind of dish “Hashi Yasume” (literally, chopstick rest 箸休め).

Nutrition

Calories: 34 kcal · Carbohydrates: 8 g · Protein: 1 g · Fat: 1 g · Saturated Fat: 1 g · Sodium: 296 mg · Potassium: 173 mg · Fiber: 1 g · Sugar: 7 g · Vitamin A: 22 IU · Vitamin C: 17 mg · Calcium: 21 mg · Iron: 1 mg