Pickled daikon

Ingredients for Making Pickled Daikon

  1. Daikon (Japanese radish, white radish) 1 kilogram
  2. Pure water 500 milliliters
  3. Turmeric 1 tablespoon
  4. Sugar 3-5 tablespoons
  5. Salt 3 teaspoons
  6. Vinegar 9% 2.5 tablespoons
  7. Garlic 3-5 cloves
  8. Cloves to taste
  9. Bay leaf to taste
  10. Allspice to taste
  • Main Ingredients
  • Serving 4 servings


A pan, a large plate, a flat plate suitable for it in diameter, a knife for peeling vegetables, a grater for shredding vegetables, a wooden spoon, disposable wet wipes.

Cooking Pickled Daikon:

Step 1: Preparing the daikon.

Rinse daikon thoroughly with running water, it is best to even use a special brush. Then remove the skin from the washed root crops, peeling it like carrot or potato. Rinse the vegetables for the last time, and then dry them with disposable paper towels.
Use a special grater for shredding vegetables and rub the daikon. You should get very thin, translucent circles.

Fold the chopped daikon in a deep plate, add salt to it and carefully, but mix thoroughly so that each piece is salted.

Step 2: Cook the marinade.

Pour water into a small saucepan, add sugar, turmeric, bay leaves, cloves and allspice. Put the mixture on the fire and bring to a boil, and then pour vinegar into the hot marinade and remove everything from the heat.

Step 3: Prepare the garlic.

While the marinade is boiling, there is time to prepare the garlic cloves. They need to be peeled, cut off the ends, and then cut into thin plates.

Step 4: Pickle the daikon.

Add the garlic plates to the daikon in the salt and mix, then pour the hot marinade. Gently mix with a wooden spatula, then put a flat plate on top, so that it falls inward, and press it with your palms. Leave the daikon in the marinade to cool at room temperature, for about 1 hour. Then move everything to the refrigerator and let it brew for 12 hours, that is, leave it for about a night. After the radish is marinated and becomes an appetizing golden color, it can be transferred to a sterilized jar and stored in the refrigerator or served on the table.

Step 5: Serve the pickled daikon.

Serve the marinated daikon as an appetizer or as a side dish for various hot dishes made from fish and seafood, as well as meat or vegetables. And, as I already said, some rolls are prepared just using a pickled daikon, and now, instead of looking for it in a store, you can make everything at home.
Enjoy your meal!

Recipe Tips:

- The pickled daikon is stored in the refrigerator for two weeks, so do not be afraid to harvest more immediately.

- Instead of ordinary vinegar, it is recommended to use rice, but it is quite difficult to get it, because it is not always found in our stores.

- You can cut daikon into thicker slices, for example, if you don’t have a special grater, but then it’s worthwhile to increase the time of its stay in the marinade so that the radish definitely has time to soak.