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–+ servings
Japanese Pickled Daikon in a Japanese blue ceramic bowl.

Pickled Daikon

by Namiko Hirasawa Chen
Japanese Pickled Daikon is a classic, tangy, mildly sweet pickle recipe—10 minutes of prep, then 2 hours to pickle. A rice vinegar brine mellows the radish into a crunchy, refreshing bite. Serve as a palate cleanser or pile onto rice bowls, pork belly sandwiches or BBQ.
Prep: 10 minutes
Pickling: 2 hours
Total: 10 minutes
Servings: 6

Ingredients

Servings: 6
US Customary - Metric

Instructions

Before You Start

  • This recipe requires 2 hours of pickling time. If you prefer larger pieces—for a heartier bite or to cut into sticks later—you can leave the daikon in lengthwise halves or quarters instead of half-moons. Just extend the pickling time to half a day up to overnight, since thicker pieces take longer for the brine to penetrate.
    Gather all the ingredients.
    A daikon radish, a small cup of liquid, a dried red chili, a tablespoon of salt, a tablespoon of sugar, and a cup of white sugar are arranged on a wooden cutting board—perfect ingredients for making pickled daikon.

To Prepare the Ingredients

  • Peel off a thicker layer of skin (⅛ inch, 3 mm). Cut 1 lb daikon radish lengthwise in half. Slice it crosswise into half moons about ¼ inch (6 mm) thick. Cut 1 dried red chili pepper crosswise into small pieces.
    Nami's Tip: Daikon's pungent compound (isothiocyanate) concentrates near the skin—peeling a thicker layer reduces sharpness and brings out its natural sweetness.
    Two images side by side: the left shows a hand slicing daikon for pickled daikon on a wooden cutting board; the right shows a hand cutting a small dried red chili pepper, with seeds scattered on the board.

To Pickle

  • Put the daikon and chili pepper in a resealable bag or a ceramic pickle jar with weights.
    Add 2 Tbsp rice vinegar (unseasoned), ⅓ cup sugar, 1 Tbsp Diamond Crystal kosher salt, and 1 tsp sake (optional). Rub through the bag to distribute the seasonings. Press out the air and seal the bag.
    Let it rest for 2 hours in the refrigerator. Note: If cutting the daikon in half or quarters lengthwise instead of half-moons, extend the pickling time to half a day up to overnight.
    Nami's Tip: I highly recommend storing it airtight—pickled daikon can give off a strong smell in the fridge as it sits.
    Left: Sliced pickled daikon and chopped red chili peppers in a plastic bag. Right: Sliced white radishes sealed in a plastic zipper bag on a wooden surface.

To Serve

  • Remove from the pickling solution, drain briefly, and serve. Discard the solution.
    A bowl of thinly sliced pickled daikon garnished with red chili rings, served in a blue and white striped bowl on a dark patterned cloth, with chopsticks beside it.

To Store

  • Transfer to an airtight jar and refrigerate for 4–5 days. It's best consumed sooner, as the odor grows stronger over time. If too salty, pour off some liquid and reseal.

Nutrition

Calories: 34kcal, Carbohydrates: 8g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 296mg, Potassium: 173mg, Fiber: 1g, Sugar: 7g, Vitamin A: 22IU, Vitamin C: 17mg, Calcium: 21mg, Iron: 1mg
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