Sweet Pickled Daikon Radish – a delicious recipe with rice vinegar, water, sugar, turmeric, daikon radish, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar.
2
Remove from heat and allow it to cool.
3
Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.)
4
Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well.
5
Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices.
6
Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.
205
kcal
Calories
50
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup rice vinegar, 1 cup water, 1 cup sugar, 1/4 teaspoon turmeric, and more.
Yes, Sweet Pickled Daikon Radish falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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