Pickled Daikon Radish - 3 ways
Which one would you try first?
Hello!
Today I want to share with you our latest recipe that just got published on the blog a couple of hours ago. By being a subscriber to our newsletter, you receive all our content ad-free.
Let’s talk about Daikon Radish, what is it and why are we pickling it.
Since we moved to Malaysia, we have seen daikon radishes every time we go shopping. We go to international supermarkets to buy some of our shopping, and they always have a Japanese section with gorgeous-looking vegetables.
I decided to give it a go myself. When I got home and tasted a small slice, it triggered a flashback. We had this go-to place in Berlin where we'd grab ramen almost every week. They served it with pickled Daikon Radish, and it was the highlight.
Now, I've been researching how to make it and came across three different pickling methods that I tweaked to my taste. Can't make up my mind on which one is best. Any suggestions?
Ingredients for Pickled Daikon Radish
Pickling mixture for three small jars (about 300ml jars)
1 Japanese daikon radish. Medium to large size.
1 ½ cup rice vinegar
¾ cup water
¼ cup white sugar
Seasoning
1 red chili (for the chili batch)
½ teaspoon turmeric (for the turmeric daikon batch)
1 carrot (for the daikon and carrot sticks batch)
Instructions
IMPORTANT: If you are making three batches, the pickling mixture will be enough for three small jars. If you just want to make one batch, use all the pickling mixture if you are cutting a whole radish. Make sure you have a big enough jar.
Instructions
Daikon Radish Pickle with Carrot Sticks
Wash and peel the Daikon Radish and Carrot.
Cut the Daikon Radish into ¼-inch thick slices longwise, creating flat rectangular surfaces. Then cut each slice into sticks using a 45-degree angle. Cut the carrot using the same method.
Place the daikon radish and carrot sticks in a jar or small bowl. We recommend adding it directly to the jar where you will keep the pickled vegetables. Add 1-2 teaspoons of salt, close with the lid, and shake well to make sure all the daikon radish and carrot pieces are coated with salt. If you are using a bowl, simply massage the daikon radish and carrot with your hands.
Leave for 20 minutes. Remove the excess water and rinse with fresh water.
Prepare the pickling mixture by combining the rice vinegar, water, and sugar in a medium-sized pan or pot. Bring to a simmer, turn the heat off, and mix well until the sugar has completely melted.
Pour the pickling mixture over the jar until it fully covers the Daikon Radish. Leave to completely cool, seal properly, and place in the fridge for at least 24 hours.
Daikon Radish with chili
Wash and peel the Daikon Radish. Wash, deseed, and finely slice the red chili.
Cut the daikon radish in half, and then into half-moon slices.
Place the daikon radish in a jar. We recommend adding it directly to the jar where you will keep the pickled daikon. Add 1-2 teaspoons of salt, close with the lid, and shake well to ensure all the daikon radish is coated with salt. If you use a bowl, massage the daikon radish with your hands.
Leave for 20 minutes. Remove the excess water and rinse with fresh water.
Add the chili to your jar.
Prepare the pickling mixture by combining the rice vinegar, water, and sugar in a medium-sized pan or pot. Bring to a simmer, turn the heat off, and mix well until the sugar has completely melted.
Pour the pickling mixture over the jar until it fully covers the Daikon Radish. Leave to completely cool, seal properly, and place in the fridge for at least 24 hours.
Turmeric Pickled Daikon Radish
Wash and peel the Daikon Radish.
Cut the daikon into thicker pieces and cut into same-size radish cubes.
Place the daikon radish in a jar. We recommend adding it directly to the jar where you will keep the pickled daikon. Add 1-2 teaspoons of salt, close with the lid, and shake well to ensure all the daikon radish is coated with salt. If you use a bowl, massage the daikon radish with your hands.
Leave for 20 minutes. Remove the excess water and rinse with fresh water.
Add the turmeric to the jar.
Prepare the pickling mixture by combining the rice vinegar, water, and sugar in a medium-sized pan or pot. Bring to a simmer, turn the heat off, and mix well until the sugar has completely melted.
Pour the pickling mixture over the jar until it fully covers the Daikon Radish. Place the lid, and shake well until all the turmeric is well combined. Take the lid off and leave to completely cool. Once cooled, seal properly, and place in the fridge for at least 24 hours.
Need other ideas to flavor your Daikon Radish? You can add spices like peppercorns, bay leaves, mustard seeds, or fresh ginger for extra flavor.
Do you want to pickle other veggies? Yes, you can experiment with pickling other vegetables alongside daikon radish. Carrots, cucumbers, and red radishes are often combined to create colorful and flavorful pickles.
What ratio should I use for the pickling mixture if I need more brine? For our brine, we only use rice vinegar, water, and sugar. The ratio used is simple to remember and it always works: 3 rice vinegar, 2 water, 1 sugar.
Can I use white vinegar? Yes, you can substitute the rice vinegar for white vinegar. The flavor will be stronger and tangier, but still lovely.
Need something else? Just leave us a comment or reply to this e-mail!
Thank you for reading us, talk soon,
Laura.
Nice ...