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Pickled Daikon

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Pickled Daikon is a crisp and refreshing Asian-inspired condiment made with daikon radish, rice vinegar, sugar, and salt. Its sweet-tangy flavor and crunchy texture make it a perfect addition to rice bowls, sushi, grilled meats, and noodle dishes.

Ingredients

  • 1 medium daikon radish, peeled
  • 1 cup rice vinegar
  • 1 cup water
  • 1/3 cup granulated sugar
  • 1 tablespoon kosher salt
  • 2 garlic cloves, lightly crushed (optional)
  • 1 teaspoon black peppercorns (optional)

Instructions

  1. Peel the daikon radish and cut it into thin rounds, matchsticks, or half-moons.
  2. Place the sliced daikon into a clean glass jar.
  3. Add the garlic and peppercorns if using.
  4. In a saucepan, combine the rice vinegar, water, sugar, and salt.
  5. Heat over medium heat, stirring until the sugar and salt dissolve completely.
  6. Remove the brine from the heat and allow it to cool slightly.
  7. Pour the brine over the daikon, ensuring all pieces are submerged.
  8. Allow the jar to cool to room temperature.
  9. Seal the jar and refrigerate.
  10. Let the daikon pickle for at least 24 hours before serving.
  11. For the best flavor, allow it to rest for 2 to 3 days.

Notes

  • Add sliced chilies or red pepper flakes for a spicy version.
  • Combine with shredded carrots for a colorful traditional variation.
  • Add lemon or lime zest for extra brightness.
  • Increase the garlic for a bolder flavor.
  • Store refrigerated for up to 1 month.
  • Keep the daikon fully submerged in the brine for best quality.
  • Serve chilled or at room temperature.

Nutrition

Find it online: https://thefamilycooking.com/pickled-daikon/