Pickled Daikon Radish

Takuan is a fermented daikon radish pickle that takes months to prepare. If you prefer something homemade but don’t want to wait months, this “quick” pickled daikon radish is ready in just 2 days. It adds a crisp, refreshing contrast to a rich, meaty bowl of ramen.

5 from 1 vote

Course: Appetizer, Side Dishes

Cuisine: French, Japanese

Diet: Gluten Free, Vegan

Keyword: daikon, daikon radish, Radish

CookingStyle: Handcrafted Cooking

Prep Time: 10

Cook Time: 5

plus 2 hours to drain and 2 days to cure: 2 2

Total Time: 2 2 15

Servings: servings

Calories: 119kcal

Author: Tracy Hilton

Cost: 15

Add to Collection

Equipment

Ingredients

1 daikon radish peeled and sliced into thin rounds
1 tablespoon salt
½ cup sugar
½ cup water
½ cup rice wine vinegar
1 teaspoon ground turmeric

Instructions

Toss the daikon rounds with the salt and let stand in a colander (set over a bowl or in the sink) for about 2 hours.
In a medium saucepan over medium-high heat, combine the sugar, water, rice wine vinegar, and turmeric and bring to a boil. Cook, stirring, until the sugar dissolves, about 3 minutes.
Squeeze any excess water from the daikon and transfer to a heat-safe jar or bowl. Pour the hot pickling liquid over the top. Cover and refrigerate for at least 2 days.
Pickled Daikon Radish will keep in the refrigerator for at least 1 month.

Video

Notes

Repurposing Tip: Pickled Daikon Radish also makes a great vegan filling for Japanese rice balls (onigiri) or an accompaniment for a bowl of steamed rice.

Click here to add your own private notes.

Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.