Quick Pickled Daikon Radish
Pickled daikon is a crisp, acid-forward side made by submerging batons of radish in a brine of rice vinegar, sugar, and salt. It takes less than an hour to prepare and is ready to eat once the radish loses its raw, opaque bite and turns translucent.
Consistency determines the crunch.
Cut your radish into uniform batons so every piece pickles at the same rate. If they vary in size, you will end up with some pieces that are soft and others that are still harsh.
- chef's knife
- glass jar with lid
- small saucepan
- whisk
What goes in.
- 1 lbdaikon radish, peeled
- 1/2 cuprice vinegar
- 1/2 cupwater
- 1/4 cupgranulated sugar
- 1 tspkosher salt
Heating the Solution
Dissolve your sugar and salt in the vinegar and water over medium heat until the liquid is clear. Pouring the brine while it is still warm helps the daikon absorb the seasoning faster than a cold soak.
The method.
Prep the radish
Slice the peeled daikon into sticks approximately 2 inches long and 1/4 inch thick. Aim for the size of a matchstick or slightly wider.
Dissolve the brine
Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Whisk until the sugar disappears completely.
Pack the jar
Stand the daikon sticks upright in a clean glass jar. Pack them tightly so they don't float when you add the liquid.
Pour and cool
Pour the warm brine over the radish until they are fully submerged. Let the jar sit open on the counter until it reaches room temperature.
Chill
Close the lid and refrigerate for at least two hours before serving. The radish is ready when the edges look glassy.
Other turns to take.
Spiced
Add two thin slices of fresh ginger or a single bird's eye chili to the jar before pouring the brine.
Golden
Stir a half-teaspoon of turmeric into the warm brine to give the daikon a vibrant yellow hue.
When it doesn't go to plan.
Use a mandoline if you want perfectly identical batons, but a sharp knife is sufficient for home use.
If the brine does not cover the radish, add a splash more water; the radish must stay submerged to prevent drying out.
Keep these in the refrigerator; they are best consumed within two weeks while they retain their snap.
The ones that keep coming up.
Can I use table salt instead of kosher salt?
You can, but use half the amount, as table salt is denser and will make the brine significantly saltier.
Why did my daikon go soft?
It was likely sliced too thin or left in the brine for over a month. Keep the cuts sturdy to maintain the texture.