Pickled Daikon
Marinated in rice vinegar, sake, chili pepper, sugar, and salt, this easy Japanese Pickled Daikon recipe makes the best accompaniment to many of your main dishes. It's tangy, slightly sweet and refreshingly crunchy.
Servings: 6
Calories: 34kcal
Ingredients
- 1 lb daikon radish
- 1 dried red chili pepper
- 2 Tbsp rice vinegar (unseasoned)
- 1 tsp sake (optional)
- 1 Tbsp Diamond Crystal kosher salt
- ⅓ cup sugar
Instructions
- Gather all the ingredients.
- Peel 1 lb daikon radish and cut it in half lengthwise. Then, cut the daikon into ¼-inch (6-mm) slices.
- Cut 1 dried red chili pepper into small pieces. Discard the seeds if you prefer less spicy.
- Put the daikon, chili pepper, 2 Tbsp rice vinegar (unseasoned), 1 tsp sake, 1 Tbsp Diamond Crystal kosher salt, and ⅓ cup sugar in a resealable plastic bag and rub well.
- Remove the air from the bag and close it. You can start enjoying it after 2–3 hours.
To Store
- You can keep the pickles in the refrigerator for a month. When the flavor is getting strong, remove the pickling liquid and store the pickles in an airtight container or a jar.
Nutrition
Calories: 34 kcal · Carbohydrates: 8 g · Protein: 1 g · Fat: 1 g · Saturated Fat: 1 g · Sodium: 296 mg · Potassium: 173 mg · Fiber: 1 g · Sugar: 7 g · Vitamin A: 22 IU · Vitamin C: 17 mg · Calcium: 21 mg · Iron: 1 mg