Pickled Daikon Radish (Quick & Traditional Style)

Pickled Daikon Radish

(Quick & Traditional Style)

Prep time: 15 minutes
Marinate time: 24 hours (for best flavor)
Yield: 1 quart jar

🥢 Ingredients

• 1 medium daikon radish (about 1 lb / 450 g), peeled and sliced into thin rounds or matchsticks

• ¾ cup rice vinegar (or apple cider vinegar for a sharper flavor)

• ¾ cup water

• ⅓ cup granulated sugar

• 1 tbsp kosher or pickling salt

• 1 tsp turmeric powder (for that signature golden color)

• ½ tsp mustard seeds (optional, for subtle spice)

• 1 small dried chili or a pinch of chili flakes (optional, for a little kick)

🔪 Instructions

1. Prep the daikon

   • Peel and slice the daikon into rounds (for side dishes) or matchsticks (for sushi or bibimbap).

   • Sprinkle lightly with salt and let sit for 15 minutes.

   • Rinse and pat dry — this removes excess moisture and bitterness.

2. Make the pickling brine

   • In a small saucepan, combine vinegar, water, sugar, salt, turmeric, and mustard seeds.

   • Bring to a simmer and stir until sugar and salt dissolve.

   • Remove from heat and let it cool slightly (to about warm, not hot).

3. Pack and pour

   • Pack the daikon slices tightly into a clean glass jar.

   • Pour the warm brine over the radish until completely submerged.

   • Add the dried chili if using.

4. Pickle and chill

   • Let the jar cool to room temperature, then cover and refrigerate.

   • Let it sit for at least 6 hours, ideally overnight for full flavor.

🍚 Serving Ideas

• Serve as a side dish with Korean BBQ, sushi, or rice bowls.

• Add to banh mi, poke bowls, or grain salads for tang and crunch.

• Chop finely and mix into coleslaw or tuna salad for a punchy twist.

🧂 Storage

• Keeps in the refrigerator for up to 1 month.

• The flavor intensifies and mellows beautifully after a few days.

Optional Variations

• Korean-style Danmuji: add 2 tbsp mirin + ½ tsp ground ginger for extra aroma.

• Japanese Takuan (fermented version): skip vinegar and let salted daikon ferment naturally for several weeks — deeper umami, less sweetness.

• Spicy version: add thinly sliced fresh chilies or a few Sichuan peppercorns.