Japanese Pickled Daikon
Japanese Pickled Daikon—sweet, tangy, fiery, spicy, refreshing, and crunchy. This is a super easy recipe, takes just a few minutes to put together, and makes a fantastic accompaniment to loads of dishes. We eat them mixed through salads, on the side of a meal, or just as they are for a quick, flavour-packed snack.
If you’ve ever had tsukemono (Japanese pickles) at a restaurant, you’ll know how much they elevate a meal. The combination of vinegar, sugar, salt, and chilli transforms daikon into something seriously addictive. It balances rich, savoury dishes like ramen, grilled meats, or rice bowls, adding a bright and refreshing contrast. And let’s not forget the crunch—it’s so satisfying!
The best part? Japanese Pickled Daikon is incredibly easy to make at home. Simply slice the daikon, mix up the pickling liquid, and let time do the work. You can enjoy them after a couple of hours, but if you leave them overnight, the flavours deepen beautifully. They also last for weeks in the fridge, so you’ll always have a delicious side ready to go.
Why You’ll Love This Recipe
✔️ Quick & Easy – Just a few ingredients and minimal effort for maximum flavour.
✔️ Incredibly Versatile – Enjoy them as a side, in salads, in sushi, or as a snack.
✔️ Perfect Balance – Sweet, tangy, spicy, and crunchy all in one bite.
✔️ Great for Meal Prep – Make a batch and enjoy for weeks!
So, let’s get into the recipe for Japanese Pickled Daikon—you’re going to love it!
Recipe inspired by @justonecookbook
Japanese Pickled Daikon
(1 votes, average: 5.00 out of 5)
Loading...Make Japanese Pickled Daikon easily at home. This versatile pickle adds a burst of flavour to salads and main courses.
Ingredients
- 1-2 daikon radish (± 250 g) - see notes for substitutes
- 1 - 2 tsp dried red chili pepper flakes
- 2 tbsp rice wine vinegar
- 1 tbsp mirin
- 1 tsp sake(optional)
- 1 tbsp flakey sea salt
- ⅓ cup sugar
Instructions
Peel the daikon, halve it lengthwise and slice it into 5 mm slices.
Add the daikon into a large sealable jar or plastic container.
Add all the ingredients, close the container and shake well to make sure everything is coated in the juices.
The pickles will be ready to eat within 1-2 hours.
You can keep the pickles in the fridge for ± a month. If the flavour gets too strong, remove the pickling liquid and store the pickles in an airtight container or a jar.
Notes
If you can't fine daikon then try use regular radishes and cucumbers.
