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Pickled Daikon

Crisp daikon radish cubes pickled in a sweet and tangy yellow brine for a refreshing crunch.

20 minEasyServes 825 cal/serving

JapaneseSideStovetopVeganVegetarianLow CarbKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeNightshade-FreeCorn-Free

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Ingredients

  • 1 lb daikon radish, diced
  • 1 cup unseasoned rice vinegar
  • 1 cup water
  • 1/4 cup granulated sugar
  • 1 tsp kosher salt
  • 1/4 tsp ground turmeric

Instructions

  1. 1

    Place 1 lb diced daikon radish into a clean heatproof glass jar.

  2. 2

    Combine 1 cup unseasoned rice vinegar, 1 cup water, 1/4 cup granulated sugar, 1 tsp kosher salt, and 1/4 tsp ground turmeric in a small saucepan over medium heat.

  3. 3

    Stir continuously for 3 minutes until the sugar and salt dissolve, then remove from heat.

  4. 4

    Pour the hot brine over daikon in the jar until submerged.

  5. 5

    Cool to room temperature, seal the jar, and chill in the refrigerator for 4 hours.

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Questions

How long does Pickled Daikon take?

As written, 20 minutes: 15 of prep and 5 of cooking. The longest single stretch is the hands-off wait in step 5, 4 hours. That wait sits outside the stated prep and cook times, so plan around it.

What can I use instead of rice vinegar in Pickled Daikon?

The entry for Pickled Daikon calls for 1 cup unseasoned rice vinegar. In its place: Apple cider vinegar or white wine vinegar, softened with a pinch of sugar, is close. Avoid plain distilled vinegar at full strength, which is much sharper.

Is Pickled Daikon keto-friendly?

A serving of Pickled Daikon carries 6 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 30 percent of the budget; against a moderate 100 g low-carb day it is 6 percent.

How many calories are in Pickled Daikon?

One serving (the recipe makes 8) is about 25 calories, with 0 g protein, 6 g carbohydrate and 0 g fat, plus 1 g fiber and 280 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Pickled Daikon?

Refrigerate what is left of Pickled Daikon within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

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