Pickled Daikon

Three jars filled with sliced daikons and julienned daikons and carrots.

5 from 18 votes

Pickled daikon is a quick and easy way to add some flavor to your meal. This versatile condiment can go with just about anything – from rice bowls and noodle dishes to salads and sandwiches. Plus, it’s simple enough that anyone can make it at home.

Daikon is a type of radish that is commonly used in Asian cuisine. It has a crisp texture and a mild, slightly sweet flavor. We usually see this condiment in Japanese, Korean, and Vietnamese restaurants, and it is often combined with carrots to make a quick pickle for Banh Mi sandwiches.

Prep Time10

Cook Time5

Additional Time3

Total Time3 15

Course: Appetizers

Cuisine: Japanese

Keyword: carrots and daikon, japanese pickled daikon, korean pickled daikon, pickled carrots and daikon, pickled daikon, pickled daikon radish

Servings: servings

Author: Dahn Boquist

Ingredients

6 to 8 inch piece of daikon
Optional: 2 carrots
1 cup rice wine vinegar
½ cup mirin sweet sake
½ cup water
⅓ cup sugar
3 garlic cloves crushed
2 tablespoons soy sauce
2 long red chili peppers sliced thinly

Instructions

Peel the daikon and slice into 1/4 inch circles or thin matchsticks. Do the same with the carrots, if using. Place the daikon (and carrots if using) in a heat-proof bowl or some Mason jars.
Add the rice wine vinegar, mirin, water, sugar, garlic cloves, soy sauce, and chili peppers to a saucepan and bring to a boil. Stir until the sugar dissolves.
Pour the hot brine over the vegetable slices.
When the brine cools down, place lids on the jars or cover the bowl and refrigerate for 8 to 12 hours.

Notes

Store the pickles in an airtight container in the fridge for 4 to 6 weeks.

The pickled daikon will get a stronger flavor the longer it sits in the brine. If it starts to pick up too much flavor, you can dump out the brine and store the veggies in a re-sealable bag (push the air out of the bag, so the daikon doesn't dry out).

Nutrition