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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
- Peel and cut the radishes into small cubes.
- 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.
- Add the radish cubes to the mixture, ensuring they are fully submerged.
- 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.
