Sweet, tangy, fiery, spicy, refreshing and crunchy daikon. This is a super easy recipe, only a few minutes work and makes a great accompaniment to loads of dishes. We eat them mixed through salads, on the side of a meal or just as is as a snack.
Recipe inspired by @justonecookbook
Japanese Pickled Daikon
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Loading...Ingredients
- 1-2 daikon radish (± 250 g)
- 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
1
Peel the daikon, halve it lengthwise and slice it into 5 mm slices.
2
Add the daikon into a large sealable jar or plastic container.
3
Add all the ingredients, close the container and shake well to make sure everything is coated in the juices.
4
The pickles will be ready to eat within 1-2 hours.
5
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.
