Pickled radish

Name: Pickled radish
Yield: 2
Cuisine: Korean
Ingredients: Daikon - 200 g; Water - 370 g; Salt - 50 g; Sugar - 50 g; White wine vinegar - 36 g; Ground turmeric - 0.75 g

Cookinero 1 Apr 2025

4720

Radish is usually used to prepare light salads and appetizers, but white radish, also called daikon, can be used to make a full-fledged pickled appetizer. Homemade Korean radish is infused in a jar for 4 days, after which it can be stored for a whole month and enjoy the spicy taste. Pickled radish is especially good served with boiled potatoes.

How to cook Pickled radish

Step 1

Marinate the radish. Cut the radish into quarters or rings so that the pieces fit into the jar. Then prepare the marinade. Mix hot water (1 cup), salt, sugar and turmeric. Pour in the remaining water, wait until the turmeric dissolves.

Step 2

Place the radish pieces in a jar. Add vinegar to the marinade and stir. Pour the marinade over the radish in the jar. Close the lid and store in a dark place for 4 days.

Pickled radish - FAQ About Ingredients, Baking Time and Storage

Can I use a different type of vinegar for pickling the radishes?

Yes! White or apple cider vinegar works well, but avoid balsamic or flavored vinegars as they can overpower the radish.

How long do pickled radishes last in the fridge?

Properly stored in an airtight jar, they stay crisp for 2-3 weeks. Discard if they smell off or appear moldy.

Is there a sugar substitute I can use for a low-carb version?

Swap sugar with erythritol or monk fruit sweetener (same amount), but avoid stevia as it can add bitterness.

Can I add other spices to the marinade?

Absolutely! Mustard seeds, peppercorns, or garlic cloves add great flavor. Start with 1 tsp per jar.

What’s the best way to serve pickled radishes?

They’re great on tacos, salads, or banh mi sandwiches, or as a tangy side with grilled meats.

Can I pickle radishes whole, or do they need to be cut?

Cutting ensures even pickling. Whole radishes take longer and may stay crunchy in the center.

Do I need to sterilize the jar before pickling?

Yes! Boil the jar and lid for 10 minutes to prevent bacterial growth and extend shelf life.

Can I speed up the pickling process?

Thinner slices (1/4-inch) pickle faster—ready in 2 days. Warm marinade also helps (but don’t boil).

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