Experience the delightful crunch and tangy flavor of Japanese pickled radish, a perfect side dish to complement your meals. This simple yet flavorful recipe brings out the natural sweetness of daikon radish through the magic of pickling.
If you don't usually have daikon radish or rice vinegar in your pantry, you might need to make a trip to the supermarket. Daikon radish is a large, white radish commonly used in Asian cuisine, while rice vinegar is a milder, slightly sweet vinegar made from fermented rice.

Ingredients For Japanese Pickled Radish Recipe
Daikon radish: A large, white radish with a mild flavor and crisp texture, commonly used in Asian cuisine.
Rice vinegar: A mild, slightly sweet vinegar made from fermented rice, essential for pickling.
Sugar: Adds sweetness to balance the tanginess of the vinegar.
Salt: Enhances the flavors and helps in the pickling process.
Technique Tip for Perfect Pickled Radish
When slicing the daikon radish, aim for uniform thickness to ensure even pickling. Using a mandoline slicer can help achieve consistent slices quickly and safely.
Suggested Side Dishes
Alternative Ingredients
daikon radish - Substitute with regular radish: Regular radishes have a similar crunch and peppery flavor, though they are smaller and slightly spicier.
daikon radish - Substitute with jicama: Jicama has a similar texture and mild flavor, making it a good alternative for pickling.
rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and sweetness, though it has a slightly different flavor profile.
rice vinegar - Substitute with white wine vinegar: White wine vinegar is also mildly acidic and can be used as a substitute, though it lacks the subtle sweetness of rice vinegar.
sugar - Substitute with honey: Honey provides a natural sweetness and can be used in a slightly lesser quantity due to its higher sweetness level.
sugar - Substitute with maple syrup: Maple syrup adds a unique flavor and sweetness, though it may slightly alter the taste of the pickles.
salt - Substitute with sea salt: Sea salt can be used as a direct substitute, providing the same level of saltiness with a slightly different mineral content.
salt - Substitute with kosher salt: Kosher salt has larger grains and a purer taste, making it a good alternative for pickling.
Alternative Recipes Similar to Pickled Radish
How To Store / Freeze This Recipe
- Ensure the daikon radish is completely submerged in the pickling liquid before storing. This helps maintain its crisp texture and flavor.
- Use an airtight container, preferably a glass jar, to store the pickled radish. This prevents any unwanted odors from seeping in and keeps the radish fresh.
- Store the jar in the refrigerator. The cool temperature slows down the fermentation process, preserving the radish's taste and crunch.
- For optimal flavor, consume the pickled radish within 1-2 weeks. While it can last longer, the texture and taste may start to degrade after this period.
- If you wish to freeze the pickled radish, first ensure it is tightly sealed in a freezer-safe container. This prevents freezer burn and maintains the radish's quality.
- Label the container with the date of preparation. This helps you keep track of its freshness and ensures you consume it within a reasonable timeframe.
- When ready to use, thaw the pickled radish in the refrigerator overnight. This gradual thawing process helps retain its texture and flavor.
- Avoid refreezing the pickled radish once thawed. Repeated freezing and thawing can significantly affect its quality and taste.
How To Reheat Leftovers
Quick Stir-Fry Method:
- Heat a non-stick pan over medium heat.
- Add a small amount of sesame oil to the pan.
- Toss in the pickled radish and stir-fry for 1-2 minutes until heated through.
- Serve immediately for a warm, slightly crispy texture.
Microwave Method:
- Place the pickled radish in a microwave-safe dish.
- Cover with a microwave-safe lid or plastic wrap with a small vent.
- Microwave on medium power for 30-45 seconds.
- Stir and check the temperature; heat for an additional 15 seconds if necessary.
Steaming Method:
- Set up a steamer basket over a pot of boiling water.
- Place the pickled radish in the steamer basket.
- Cover and steam for 2-3 minutes until heated through.
- Remove and serve immediately for a gentle, even heat.
Oven Method:
- Preheat your oven to 300°F (150°C).
- Spread the pickled radish evenly on a baking sheet lined with parchment paper.
- Cover with aluminum foil to prevent drying out.
- Bake for 5-7 minutes until warmed through.
Sous Vide Method:
- Place the pickled radish in a vacuum-sealed bag or a ziplock bag using the water displacement method.
- Set your sous vide machine to 140°F (60°C).
- Submerge the bag in the water bath and heat for 15-20 minutes.
- Remove from the bag and serve immediately for a perfectly even reheat.
Essential Tools for Making Pickled Radish
Knife: For slicing the daikon radish thinly.
Cutting board: To provide a stable surface for slicing the radish.
Mixing bowl: To combine the rice vinegar, sugar, and salt, and to mix in the sliced radish.
Measuring cups: To measure out the rice vinegar and sugar accurately.
Measuring spoons: To measure out the salt accurately.
Stirring spoon: To stir the vinegar, sugar, and salt until they are dissolved.
Jar: To store the pickled radish mixture in the refrigerator.
How to Save Time on This Recipe
Pre-slice the radish: Slice the daikon radish in advance and store it in an airtight container to save time when you're ready to pickle.
Use a mandoline: A mandoline slicer ensures uniform, thin slices quickly, making the pickling process more efficient.
Dissolve faster: Warm the rice vinegar slightly before mixing with sugar and salt to help them dissolve more quickly.
Batch preparation: Double or triple the recipe and store extra pickled radish in the fridge for future use, saving time on repeated preparations.

Japanese Pickled Radish Recipe
Ingredients
Main Ingredients
- 2 cups Daikon radish, thinly sliced
- 1 cup Rice vinegar
- ½ cup Sugar
- 1 tablespoon Salt
Instructions
- 1. Slice the daikon radish thinly.
- 2. In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until sugar and salt are dissolved.
- 3. Add the sliced radish to the bowl and mix well.
- 4. Transfer the mixture to a jar and refrigerate for at least 2 hours before serving.
Nutritional Value
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