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Pickled Daikon: Crunchy Japanese Yellow Radish Pickle
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Pickled Daikon: Crunchy Japanese Yellow Radish Pickle
4-6
15 Minuten
2880 Minuten
Japanese
Side dish
Pickled daikon, known in Japan as "takuan", is a traditional side dish prized for its crunch and fresh taste. Japanese cooks have preserved radish this way for centuries. The pickling turns plain white radish into something full of flavor that you can serve on the side or use as an ingredient in other dishes.
Pickling daikon goes back to a time when Japanese households had to keep the harvest through the cold months. The brine keeps the radish crisp, and the mix of sugar and vinegar gives it a sweet-sour depth. The finished pickle turns bright yellow and stands out on any plate.
Pickling daikon goes back to a time when Japanese households had to keep the harvest through the cold months. The brine keeps the radish crisp, and the mix of sugar and vinegar gives it a sweet-sour depth. The finished pickle turns bright yellow and stands out on any plate.
Ingredients
- 500 g daikon (white radish)
- 1 tablespoon salt
- 150 ml (2/3 cup) rice vinegar
- 100 g sugar
- 1 teaspoon ground turmeric
- Optional: 1 dried chili for a little heat
Instructions
Prepare the daikon:
- Peel the daikon and cut it into even sticks or slices. Toss with the salt in a bowl and leave for about 2 hours, until the daikon has released some water. Salting draws out excess liquid and keeps the radish crunchy.
Make the brine:
- Warm the rice vinegar with the sugar and turmeric in a saucepan over low heat until the sugar has dissolved. Let it cool. The turmeric gives the pickle its typical yellow color.
Pickle the daikon:
- Rinse the daikon well to remove the excess salt and pat it dry. Layer it in a clean jar and add the dried chili if you want some heat.
- Pour the cooled brine over the daikon so that every piece is covered. Close the jar.
Let it mature:
- Store the jar in a cool, dark place for at least 48 hours. In that time the daikon soaks up the brine and turns into a proper pickle.
To serve:
- Serve the pickled daikon as a crunchy side with Japanese dishes such as sushi and sashimi, or use it in salads and rice bowls for a fresh, sharp contrast.
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More recipes: Japanese recipes · Sauces and basics · All Asian recipes