Quick-Pickled Daikon Radish
Daikon pickle is a bright, sharp condiment made by submerging thin slices of radish in a solution of vinegar, sugar, and salt. It is ready to eat after sitting for two hours, though it improves with a full day in the refrigerator, providing a crisp, clean bite that cuts through heavier meals.
Consistency is the only secret
The radish absorbs the brine faster if you cut the slices uniformly thin, ideally no thicker than a coin. Avoid using reactive metal bowls for the pickling; glass or ceramic keeps the flavor clean.
- Mandoline or sharp chef's knife
- Glass jar with tight-fitting lid
- Small saucepan
- Whisk
What goes in.
- 1 lbfresh daikon radish
- 1/2 cuprice vinegar
- 1/4 cupgranulated sugar
- 1 tspkosher salt
- 1/2 cupwater
Dissolve before you pour
Heat the vinegar, water, sugar, and salt just until the sugar disappears. Adding the liquid while it is warm helps the radish cells soften and take on the brine quickly.
The method.
Prepare the radish
Peel the daikon and slice it into thin rounds or matchsticks. If the slices are too thick, the center will remain raw and peppery.
Pack the jar
Stuff the daikon pieces into your clean glass jar. Press them down firmly, but leave about an inch of space at the top.
Make the brine
Combine the vinegar, water, sugar, and salt in a small saucepan over medium heat. Whisk until the liquid is perfectly clear.
Submerge
Pour the warm liquid over the radish until they are completely covered. Let it sit on the counter uncovered until it reaches room temperature.
Chill
Seal the jar tightly and place it in the refrigerator. It is ready for use in two hours but will hold its crunch for up to two weeks.
Other turns to take.
Spicy Daikon
Add one sliced bird's eye chili or a teaspoon of dried red pepper flakes to the jar before pouring the brine.
Aromatic
Toss a star anise or a one-inch piece of ginger smashed with the side of your knife into the jar.
When it doesn't go to plan.
If your radish has a strong bite, soak the slices in ice water for ten minutes before brining to tame the intensity.
Do not overpack the jar; the brine needs to circulate between the slices to ensure even pickling.
Recycle your jar: this brine can be reused once for a second batch, though the second batch will be slightly less potent.
The ones that keep coming up.
Can I use apple cider vinegar instead?
Yes, though it will change the flavor profile to be fruitier and darker in color. Rice vinegar is preferred for its neutral, clean profile.
Why is my radish turning soft?
You likely used too much salt or the slices were cut too thin. Keep the slices at a consistent thickness to maintain the snap.
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