It is currently radish and daikon season, so let’s make some pickled radish.
In this blog post, I will share my top three pickled radish recipes that are super delicious and easy to make at home!
I love having pickled radish in the fridge; it tastes delicious on its own but also pairs perfectly with savory food.
Whenever I have spicy food or deep-fried dishes, pickled radish is a must!
All three recipes can last in the fridge for up to 2 weeks, so make them in bulk so you have pickled radish ready to go at all times.
I use DAIKON for all my pickled radish recipes, but you can also use Korean radish.
DIFFERENT SHAPES
It is totally up to you how you want to slice and cut up the daikon. Here are my top 3 ways to prepare. I also filmed a YOUTUBE video making all three shapes, so if you are a visual learner like me, make sure to go check it out!
#1 SIMPLE CUBED
This is the most common and easy way to cut up daikon. Cube pickle is easy to eat and perfect for fried chicken!
Remove the skin, and slice the daikon to your desired thickness. Stack them on top of each other, and try to stack ones similar in shape.
Cut a slice in the middle, then slice in the middle on the left side and the middle on the right side. Rotate and repeat!
#2 FANNED HALF MOON
I love cutting fanned half moon when making a savory pickled radish. The slits soak up all the sauce but still ensure it stays nice and crunchy!
Cut the daikon into three even pieces horizontally so it is easier to work with. Then slice the daikon in half vertically.
Make 2-3 half slices and one hard slice.
#3 STICKS
Last but not least, we got sticks! This is super easy, and you can cut the sticks into your desired length and thickness.
Cut the daikon into 3-4 even pieces horizontally based on how long you want the daikon to be. Then cut vertically into your desired thickness.
Stack them on top of each other, and slice them into sticks.
Here are a few important tips when it comes to making pickled radish
#1 Use salt and sugar to draw out all the water
This simple step will ensure that the radish stays nice and crunchy. Don’t worry about over salt and sugar, because we will be rinsing it clean after.
Massage well and let it rest for 1 hour. After 1 hour, there will be tons of access water. Strain, rinse clean, and pat dry.
#2 Pre-boil the pickled brine.
My grandma makes the BEST pickled radish, and her secret tip is to always pre-boil the pickled brine. She said this would help ensure that the vinegar taste isnt too hard, but it also helps prevent the radish from becoming too bitter.
Let it fully cool down (around 20-30 minutes) before using. You can make the brine while you want the radish to pull out all the excess water.
#3 Tastes better overnight
You can enjoy all these recipes after 2-3 hours, but it tastes the best when you let them rest overnight in the fridge. I like to store mine in an air-tight glass container, but you can use any container of your choice. All three pickled radish recipes can last in the fridge for up to 2 weeks.
FULL RECIPES
SWEET & SOUR PICKLED RADISH
Ingredients
- 1 daikon ~ 2lb
- 10 cloves of garlic, sliced
- 3-4 Thai red chili, chopped (optional)
Pickled Brine
- ⅔ cup rice vinegar
- ½ cup sugar
- ⅔ cup water
- Cut daikon into your desired cut (refer to above) and sprinkle on salt and sugar, around 1 tablespoon each. Massage well and set it aside for 1 hour.
- In the meantime, prepare the pickled brine. Mix rice vinegar, sugar, and water. Bring it to a boil, and let it cool down (around 20-30 minutes)
- After 1 hour, squeeze out all the excess water, rinse clean, drain, and pat dry.
- In a container, layer daikon, garlic, and red chili. Pour in the chilled pickled brine and let it rest in the fridge overnight, and enjoy!
SOY-MARINATED PICKLED RADISH
Ingredients
- 1 daikon ~ 2lb
- 10 cloves of garlic, sliced
- 1-2 Thai red chili, chopped (optional)
- 1-2 Green Chili, sliced
- 1.5 tablespoons Sichuan peppercorn
- ¼ cup oil
- 3 tablespoon soy sauce
- 2 tablespoon rice vinegar
- 1 tablespoon sugar
- Cut daikon into your desired cut (refer to above) and sprinkle on salt and sugar, around one tablespoon each. Massage well and set it aside for 1 hour. After 1 hour, squeeze out all the excess water, rinse clean, drain, and pat dry.
- In a large bowl, add daikon, garlic, red and green chili, and Sichuan peppercorn.
- Heat up the oil, and once the oil is hot, pour the oil over the ingredients.
- Next, add soy sauce, rice vinegar, and sugar. Massage well and let it rest for 2-3 hours, and enjoy!
MALA PICKLED RADISH
Ingredients
- 1 daikon ~ 2lb
- 2 tablespoons Korean red chili flakes
- 1 tablespoon red chili flakes
- 0.5 tablespoons five-spice powder
- 0.25 tablespoons ground Sichuan peppercorn
- 0.25 tablespoons ground cumin
- 2 tablespoon garlic, minced
- 2 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 0.5 tablespoon sugar
- ¼ cup oil
- Cut daikon into your desired cut (refer to above) and sprinkle on salt and sugar, around one tablespoon each. Massage well and set it aside for 1 hour. After 1 hour, squeeze out all the excess water, rinse clean, drain, and pat dry.
- Prepare the sauce by adding Korean red chili flakes, red chili flakes, five spice powders, and ground Sichuan peppercorn, cumin, and garlic into a bowl.
- Heat up the oil, and once hot, pour over the spices. Mix well, and add in soy sauce, rice vinegar, and sugar.
- Pour the sauce over the daikon, and massage well. Set aside for 2-3 minutes and enjoy!
