Pickled Daikon
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.
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Servings: 12 servings
Calories: 12kcal
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
Serving: 1/3 cup | Calories: 12kcal | Carbohydrates: 2.8g | Protein: 0.9g | Sodium: 594mg | Fiber: 1.2g | Sugar: 0.8g