How to Make Pickled Radish (Korean Pickled Daikon Radish Recipe)

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This recipe features daikon radish, a staple in many Asian cuisines. Daikon is a white, crisp root vegetable that adds both texture and a subtle sweetness to dishes and condiments. Also known as winter radish, daikon differs from the smaller, sharper red radishes commonly used in salads. While red radishes have a peppery bite, daikon is milder and slightly sweet.

This quick-pickled daikon recipe offers a sweet and tangy flavor with a satisfying crunch. Pickling preserves the nutrients of raw radish and encourages fermentation. This easy, no-heat recipe is ready in no time—just pop it in the fridge and enjoy!

Ingredients

• 1 lb daikon radish
• 1 cup white vinegar
• 3 tbsp sugar
• 1 cup water
• 2 tbsp pickling salt

Instructions: Korean Pickled Daikon Radish

1. Peel and cut the radishes into small cubes.

1. In a bowl, mix together 1 cup of sugar, 1 cup of vinegar (white or rice vinegar), and 1 tablespoon of salt until fully dissolved.

1. Add the radish cubes to the mixture, ensuring they are fully submerged.

1. Cover the bowl or transfer the radishes to an airtight container and refrigerate for at least 4-5 hours, preferably overnight, to allow the flavors to develop.

Serve as a refreshing side dish or add to rice bowls for a crunchy, tangy kick.

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How to Store Pickled Radish

To store pickled radish, transfer it to an airtight container or sterilized jar and refrigerate. It should stay fresh for about a month in the fridge. If properly sealed, you can keep it in a pantry or cabinet at room temperature. A tight seal is crucial for preserving the pickled daikon and maintaining its freshness for longer.

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