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Sweet Pickled Daikon Radish

By March 9, 2017


  • 1 lb daikon radish
  • 1 c rice vinegar
  • 1 c water
  • 1 c sugar
  • ¼ tsp tumeric
  • ¼ c kosher salt


In a small saucepan over medium heat add vinegar, water, sugar, tumeric. Bring to a boil until sugar is dissolved. Remove from heat and cool.

Peel and slice the daikon into ¼ in thick rounds. Place in colander with salt and mix well.

Place colander over a bowl and allow to drain for one hour. Rinse the daikon well.

Place in a glass jar and pour the brine over. Refrigerate overnight prior to tasting. Keeps for two weeks.