Pickled Daikon Radish
A bright, crunchy side dish or sushi filling This easy daikon pickle adds a sweet, sour, and slightly salty flavour to your meal. It's great with rice, noodles, sushi, or as a snack on its own!
Ingredients
How to make it
- Slice the daikon:– peel the daikon radish and cut it into thin rounds or long strips (julienned)– thin slices are best for sushi.
- Salt the daikon:– put the sliced daikon in a large bowl, sprinkle with salt and mix well– let it sit for 30 minutes to soften and release water.
- Make the pickling liquid:– in a small pot, combine vinegar, sugar, soy sauce (if using), and mustard powder or turmeric– add kombu if using– heat gently and stir until the sugar dissolves, remove from heat and let it cool– remove the kombu after the liquid has cooled.
- Rinse and dry the daikon:– rinse the salted daikon under cold water– pat dry with a clean towel or paper towel.
- Add to jar:– pack the daikon slices or strips into a clean jar or container– pour the cooled liquid over the daikon, making sure all the pieces are covered.
- Refrigerate:– close the jar and place in the fridge– let it pickle for at least 1–2 days, it will taste better the longer it sits– use within 1–2 weeks.
Tip…
Serving Ideas
- use in sushi rolls
- serve as a side dish with noodles or rice
- enjoy with grilled or stir-fried vegetables.
