Pickled Daikon Radish
Crunchy Korean pickled daikon radish is a combination of sweet and sour flavors. It makes for a simple side dish to serve alongside your other favorite Korean dishes, or simply enjoy as a light snack!
Servings: 8
Calories: 45kcal
Ingredients
- 1 lb daikon radishes
- ⅓ cup organic white sugar
- ⅔ cup white vinegar
- ⅔ cup filtered water
- 1 teaspoon sea salt
Instructions
- Clean and peel daikon radish. Cut into ¼ inch cubes.
- In a mixing bowl, combine white vinegar, sugar, water, and salt. Whisk until sugar and salt are dissolved.
- Add the daikon radishes to mason jars.
- Pour the pickling liquid over the top. Seal the jar with the lid.
- Transfer to the refrigerator. Allow to pickle for 24-48 hours. The longer you leave in the pickling liquid the stronger the flavor.
- Radishes will last in the refrigerator for 7-10 days. To stop the pickling, drain the liquid from the mason jars.
Video
Notes
- Make sure sugar and salt is dissolved in the water and vinegar before pouring over the cubed radishes.
- Use mason jars for ease of use and storage.
- If you don't want your radishes to become too strong, pour the liquid out of the jars after 48 hours.
- If you like the strong pickled flavor, allow the radishes to keep in the liquid. They will become more flavorful with each passing day.
- These are best enjoyed between day 2-4, but will last for up to 7-10 days.
Nutrition
Calories: 45kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 314mg | Potassium: 133mg | Fiber: 1g | Sugar: 9g | Vitamin A: 4IU | Vitamin C: 8mg | Calcium: 16mg | Iron: 1mg