Pickled Daikon

Every since I first tasted pickled daikon in a local Korean restaurant I knew I wanted to make my own. Daikon is a large white radish, sometimes referred to as a giant radish, Japanese radish or Chinese radish. When cooked and fried it is also referred to as a turnip – as in turnip cake. Whatever name goes by, this giant radish can be used in many  different dishes, eaten raw or cooked. If you have a hard time finding daikon, you might have to go to your favorite Asian grocery store.

Making the pickled radish is very easy. The radish is  peeled and cut into matchstick pieces- this is the hardest part of the whole process. Then the pieces are put in a large jar and a hot brine is poured over the radish. Then close up the jar and pop in the fridge until they are ready to eat. They need  some time to “pickle” in the brine. I start eating them a day or two later, but wait a week fir a better pickle. Serve as an appetizer anytime. They are a fun and healthy snack.

Here is the recipe for the brine. You can add more sugar or salt, if you prefer. I don’t like mine sweet so this recipe works fine for me.

 Pickled Daikon

Daikon radish, peeled and cut into matchstick pieces

Brine- for every pound of daikon make a batch of the brine below

2 c. vinegar

2 c. water

3 T. sugar

2½ T. salt

Heat brine ingredients together. Pour over prepared daikon. Allow to cool and store in the fridge. The daikon will be pickled in a few days. Keeps for many months.

Note: you can use this  same brine for other vegetables like mushrooms or peppers. For really dense vegetables, like beets or carrots, you can simmer the cut up veggies in the brine for 5 minutes before cooling and storing in the fridge.