Pickled Daikon

Name: Pickled Daikon
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8 servings
Cuisine: Japanese
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

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

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

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

Stir continuously for 3 minutes until the sugar and salt dissolve, then remove from heat.
4

Pour the hot brine over daikon in the jar until submerged.
5

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

Questions

How long does Pickled Daikon keep?

Refrigerate leftovers within two hours and eat them 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.

Can I halve or double Pickled Daikon?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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