Our Easy Pickled Daikon Radish (Takuan) can be made in less than 15 minutes and enjoyed after 24 hours. Using simple ingredients, we will show you three ways to prepare this refreshing side dish to enhance your favorite dishes.
What is Daikon Radish?
Daikon radish is a type of radish native to East and Southeast Asia. The name "daikon" comes from Japan, where this vegetable has been cultivated for over a thousand years.
Daikon radishes are large, white, carrot-shaped radishes. They have a crisp texture and a mild flavor compared to most other radish varieties. When raw, daikon radishes have a refreshing, peppery taste. When cooked, they tend to be much milder and sweeter.
According to Healthline Daikon radish is packed with many important vitamins, minerals, and plant compounds that provide various health benefits.
Why you will love this recipe
- Easy to prepare. Our Pickled Daikon Recipe is really simple to prepare, using just four main ingredients.
- You can adapt this recipe to your taste. We provide three different ways to cut and season your Daikon Radish. You can choose the way that suits you better, depending on your taste and preferences. You can also make three different jars at once to prepare a great assortment of pickled daikon for your dishes.
- It keeps well in the fridge for weeks. Once made, you can enjoy these pickles for weeks if they are properly sealed and stored.
- Easy pickling process. For our brine, we simply use rice vinegar, water, and sugar. The ratio used is simple to remember and it always works: 3 rice vinegar, 2 water, 1 sugar.
Our Pickled Daikon Radish recipes are:
- Easy to make
- Vegan
- Gluten-free
- Good to enjoy after 24 hours of marinating
- A side dish or snack
- Japanese-style
- Family-friendly (some kids love them!)
How to prepare Pickled Daikon Radish
Ingredients
Basic ingredients
Japanese Daikon Radish. To get the best Daikon Radish, make sure it is firm and smooth. Avoid buying a radish that is soft, or has some bruises, cuts, or soft spots. The color should be vibrant white, and if you get the Daikon Radish with leaves, make sure they look green and fresh. You'll be able to find this type of Daikon Radish in Asian grocery stores, local farmers markets, or regular big supermarkets. Korean radish works great for this recipe also. Make sure you get two, as they are smaller than Japanese or Chinese Radish.
Rice vinegar. We like using rice vinegar for pickling, as it results in a milder flavor. You can substitute the rice vinegar for white vinegar. The flavor will be stronger and tangier, but still lovely.
Water. This is the second important ingredient for pickling. Regular fresh water.
Sugar. For pickling, you want to use regular white sugar. Other types of sugar such as brown sugar, may alter the color and taste of the pickling mixture.
Salt. We use salt to extract the excess water from the Daikon so it softens before pickling. You can use kosher salt.
Seasoning ingredients
Carrots. For one of the recipes, we use sliced carrots to be pickled with the daikon. We love this way of making pickled Daikon Dadish as it adds color and another texture (harder).
Turmeric. For the second recipe, we use turmeric, to give that characteristic yellow color to the pickles.
Fresh red chili. For our third recipe, we use finely sliced red chili. This adds some heat to your daikon radish, which we love. If you love spicy food, this may be your perfect choice! You can substitute the fresh chili for red pepper flakes.
Step-by-Step Method
To store the pickles, you will need a sterilized jar or three jars if you are making the three variations.
- Using a sharp knife, cut the Daikon Radish, carrot, and chili if you are using these last two ingredients. Once you wash and peel the radish, you can choose how to cut it depending on your skills and time:
- The easiest way is to cut the Daikon Radish in half moons. Simply cut the daikon radish in half, and then into half-moon slices. For this shape, I found that it was more difficult to add salt and equally coat the radish slices once they were inside the jar, as they pile easily. If you are using this shape, make salt them using a wide bowl.
- Another great way is to cut the Daikon Radish into sticks. For this method, I liked using The Woks of Life tips and suggestions. Cut the Daikon Radish into ¼-inch thick slices longwise, creating flat rectangular surfaces. Then cut each slice into sticks using a 45-degree angle. We love this shape as it keeps a little crunch, it's easy to salt, and perfect to eat with your fingers. If you are using carrots, cut using the same method.
- Last, you can choose to cube your Daikon Radish. We decided to make this shape, as this is how we got it served in our favorite Korean-Japanese restaurant when we lived in Berlin. It was just great to pick with your chopsticks, and being bite-sized makes the whole eating process easier. Cut the daikon into thicker pieces and cut into same-size radish cubes. These Daikon Radish cubes are easy to salt once they have been added to the jar.
2. Place the Daikon Radish in a jar or small bowl. We recommend adding it directly to the jar where you will keep the pickled daikon radish. Add a few sea salt teaspoons, close with the lid, and shake well to ensure all the daikon radish pieces are coated with salt. If you are using a bowl, massage the daikon radish (and carrot if using) with your hands. If you are making the three ways, you will need to add salt to the three different jars. Leave for 20 minutes. Remove the excess water and rinse with fresh water.
Add the chili or turmeric powder if you are using these seasoning ingredients to your jar.
3. Prepare the pickling or vinegar mixture by combining the rice vinegar, water, and sugar in a small saucepan. Bring to a simmer, turn the heat off, and mix well until the sugar dissolves.
4. Pour the pickling liquid over the jar or jars, until it fully covers the Japanese Radish. Leave to completely cool at room temperature, seal properly, and place in the fridge for at least 24 hours. After 24 hours, you'll be able to enjoy your crunchy pickle.
Tips for proper storage of pickles
Proper storage is crucial for maintaining the quality and safety of pickled daikon. Here are some tips:
- Store pickled white radish in sterilized, airtight containers like mason jars. Make sure the daikon is completely submerged in the brine. This prevents mold growth and fermentation.
- Keep it refrigerated at all times. The cool temperature slows fermentation and keeps the daikon crunchy. Refrigeration also prevents pathogen growth.
- Over time, daikon tends to soften in texture. For best quality and crunchiness, consume within 1 month. The flavor also declines after long storage.
- Check regularly for signs of spoilage like mold, sliminess, or foul odors. Discard the batch if you see any of those.
- Wipe jar rims clean before closing to prevent the growth of yeasts and molds.
- Make sure to use clean utensils when taking daikon out of the jar to avoid introducing bacteria.
Serving Suggestions
Pickled daikon radish is an easy recipe that is extremely versatile and can be used to enhance your favorite main dishes. Here are some delicious ways to serve pickled daikon as a delicious accompaniment:
Salads. Thinly slice or shred pickled daikon and add it to any salad for a tangy crunch. It pairs especially well with leafy greens, cabbage slaw, noodle salads, or rice salads.
Asian-style sandwiches such as Banh Mi. Add sliced or shredded pickled daikon to banh mi sandwiches, or even burgers, wraps, and tacos.
Ramen or pho. The very first time I tried Daikon Radish was with ramen, and let me tell you that the combination is perfect! Daikon Radish pairs beautifully with other noodle soups such as Vietnamese Pho.
As a Garnish. We believe that Pickled Daikon Radish is a great garnish for your veggie sushi, Asian-style soups such as miso soup, and stir-fries. It acts as a palate cleanser, so we really recommend trying it for your next sushi night.
Use thinly sliced pickled daikon as a garnish for sashimi, nigiri sushi, fish tacos, ceviche, and other raw fish dishes. It balances the richness.
With Dumplings. Serve pickled daikon alongside potstickers or gyozas.
FAQ and Tips
How should I cut the Daikon Radish for pickling?
Cut the daikon into evenly sized matchsticks, cubes, or half moons. This ensures even penetration of the pickling mixture and uniform pickling.
Choose the right container
Store pickled daikon in sterilized, airtight containers like mason jars. Make sure the daikon is fully submerged in the pickle brine. This prevents mold growth and fermentation.
What other spices can I add to my Pickled Daikon Radish?
You can add spices like peppercorns, bay leaves, mustard seeds, or fresh ginger for extra flavor.
Can I pickle other vegetables with daikon radish?
Yes, you can experiment with pickling other vegetables alongside daikon radish. Carrots, cucumbers, and red radishes are often combined to create colorful and flavorful pickles.
What ratio should I use for the brine or pickling mixture?
For our brine, we simply use rice vinegar, water, and sugar. The ratio used is simple to remember and it always works: 3 rice vinegar, 2 water, 1 sugar.
Pickled Daikon Radish - 3 ways
Ingredients
Pickling mixture for three jars (about 300ml jars)
- 1 daikon radish medium-large
- 1 ½ cup vinegar
- ¾ cup water
- ¼ cup sugar
Seasoning
- 1 red chilli
- ½ teaspoon turmeric
- 1 carrot
Instructions
Daikon Radish Pickle with Carrot Sticks
- Wash and peel the Daikon Radish and Carrot.
- Cut the Daikon Radish into ¼-inch thick slices longwise, creating flat rectangular surfaces. Then cut each slice into sticks using a 45-degree angle. Cut the carrot using the same method.
- Place the daikon radish and carrot sticks in a jar or small bowl. We recommend adding it directly to the jar where you will keep the pickled vegetables. Add 1-2 teaspoons of salt, close with the lid, and shake well to make sure all the daikon radish and carrot pieces are coated with salt. If you are using a bowl, simply massage the daikon radish and carrot with your hands.
- Leave for 20 minutes. Remove the excess water and rinse with fresh water.
- Prepare the pickling mixture by combining the rice vinegar, water, and sugar in a medium-sized pan or pot. Bring to a simmer, turn the heat off, and mix well until the sugar has completely melted.
- Pour the pickling mixture over the jar until it fully covers the Daikon Radish. Leave to completely cool, seal properly, and place in the fridge for at least 24 hours.
Daikon Radish with chilli
- Wash and peel the Daikon Radish. Wash, deseed and finely slice the red cilli.
- Cut the daikon radish in half, and then into half-moon slices.
- Place the daikon radish in a jar. We recommend adding it directly to the jar where you will keep the pickled daikon. Add 1-2 teaspoons of salt, close with the lid, and shake well to ensure all the daikon radish is coated with salt. If you use a bowl, massage the daikon radish with your hands.
- Leave for 20 minutes. Remove the excess water and rinse with fresh water.
- Add the chili to your jar.
- Prepare the pickling mixture by combining the rice vinegar, water, and sugar in a medium-sized pan or pot. Bring to a simmer, turn the heat off, and mix well until the sugar has completely melted.
- Pour the pickling mixture over the jar until it fully covers the Daikon Radish. Leave to completely cool, seal properly, and place in the fridge for at least 24 hours.
Turmeric Pickled Daikon Radish
- Wash and peel the Daikon Radish.
- Cut the daikon into thicker pieces and cut into same-size radish cubes.
- Place the daikon radish in a jar. We recommend adding it directly to the jar where you will keep the pickled daikon. Add 1-2 teaspoons of salt, close with the lid, and shake well to ensure all the daikon radish is coated with salt. If you use a bowl, massage the daikon radish with your hands.
- Leave for 20 minutes. Remove the excess water and rinse with fresh water.
- Add the turmeric into the jar.
- Prepare the pickling mixture by combining the rice vinegar, water, and sugar in a medium-sized pan or pot. Bring to a simmer, turn the heat off, and mix well until the sugar has completely melted.
- Pour the pickling mixture over the jar until it fully covers the Daikon Radish. Place the lid, and shake well until all the turmeric is well combined. Take the lid off and leave to completely cool. Once cooled, seal properly, and place in the fridge for at least 24 hours.
Notes
- If you are making three jars, then divide the daikon radish in three pieces to make the different cuts. The pickling mixture amounts will be enough for 3 300ml jars.
- If you are making just one way and want to use all the daikon, prepare a bigger jar, and make the same pickling mixture.
Newsletter
Yu says
This easy pickled daikon radish takes less than 15 minutes to prepare with basic ingredients. I always make it and have always kept it in my refrigerator!
Laura Arteaga says
Thank you Yu!
Colleen says
We love pickled daikon and it's a perfect salad topper. Thanks for sharing this recipe!
Laura Arteaga says
Thank you!
Bernice says
I bought a daikon on a whim and googled daikon recipes to make. thankfully this excellent post came up and I followed all the steps. Now, we are enjoying delicious spicy daikon pickles!
Laura Arteaga says
Lovely to hear Bernice!
veenaazmanov says
This Pickled Daikon Radish is a perfect Appetizer material for every meal. So easy and best to have a jar in my Refrigerator.
Lauren Harris says
I bought some Daikon radishes for a recipe but had a couple left over so I was looking for a way to use them us. This pickled recipe was the perfect way - they turned out delicious and I keep sneaking just one more!
Laura Arteaga says
Thank you Lauren!
DK Park says
This recipe is awesome not just because it is healthy but daikon is my all time favorite! Thank you for this!
Laura Arteaga says
Thank you!
Jacqueline Debono says
I have never pickled daikon radishes but I just love how you've done it in 3 different ways. On my to-make list!
Erin says
I had no idea it was so easy to pickle things! This came out just perfect. Will definitely make again!
Laura Arteaga says
I know right? Such a little effort for great results!
Tammy says
Love the different variations! I've never tried pickling daikon radishes though. I cannot wait to try this...there are so many dishes this would be delicious alongside.
Laura Arteaga says
Thank you Tammy, I hope you like it!
Veronika says
I ended up trying all three ways and the chili one was my favorite! Loved the added spiciness.
Laura Arteaga says
Totally agree 🙂
Theresa Ogle says
At our Japanese restaurant they serve Daikon, spices but very red like beets. I love the stuff and always ask for more. How do they achieve the deep red color? I would be so grateful to find the answer. Thank You
Laura Arteaga says
Hi Theresa, When you pickle daikon in sweet vinegar solution, they turn into a lovely red color. See this recipe.