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
- 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
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.