Pickled Daikon Radish

Great as a snack, served on a charcuterie board, tossed in a salad, or simply enjoyed as a cooling crunch after eating hot and spicy food. Pickled Diakon Radish takes about ten minutes to prepare and will keep safely in your refrigerator for up to four weeks!

I’ve enjoyed daikon radish many times in my adult years, but I never really started to appreciate them until I began to watch ASMR mukbang videos on YouTube to help me fall asleep. Some of my favourite mukbangers are Korean and it just so happens that Koreans absolutely adore Pickled Diakon Radish! Not only does it cleanse the palate, it also helps to cool the mouth and tongue when eating spicy food.

A few years back, we were having dinner with a couple of our friends. We were talking about the phenomenon of an induced sleeping sensation as the result of repetive noises. They told me it was ASMR, or autonomous sensory meridian response. It is a tingling sensation that typically begins on the scalp and moves down the back of the neck and upper spine. A relatively new term, YouTube has been the main source for my ASMR fix. Every single night without fail, I will put on my noise-cancelling headphones and listen to my favourite ASMR YouTubers munch on something crunchy. It’s music to my ears. My favourites are Boki, SAS, and KyoKwang.

The one food that ASMR and Mukbang channels alike, seem to consume the most is Buldak Ramen, which is very spicy. To offset the spice, they will often eat pickled radish. Every time I watch those videos, I crave the crunch of those radishes, so I grew some in my backyard with the purpose of quick pickling them to see what the fuss was all about. Don’t they look good!?

IT’S A QUICK PICKLE YOU SAY?

Quick pickle is a term that is often applied to a fruit or vegetable that is pickled in a quick brine mixture. Usually, the brine will consist of water, vinegar, sugar, and some seasonings. Quick pickle-type recipes are very popular and most of the time can be completed in less than thirty minutes. In this case, my Pickled Daikon Radish is a quick pickle recipe.

Quick pickle recipes are great for the non-canning/preserving home cook because they require no long-term canning process, and no special equipment, and they can be stored in the refrigerator for a period of time. In this case, these radishes can be safely stored in the fridge for 4 weeks. Keep in mind that they are not shelf-stable like traditional canned vegetables, so they must be kept in the fridge.

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Daikon Radishes – There are several varities and you can find them in most Asian grocery stores. I grew a purple variety, but the most common are white. You can also find green, pink, and one that is almost black.
• White Vinegar – Usually I’ll suggest substitution options for vinegar flavours, but in this case, I would not recommend using anything else. The taste will completely change and I can’t guarantee it will be any good.
• Pickling Salt – If you use regular table salt or sea salt, you run the risk of the liquid becoming super cloudy.
• Sugar – The sugar will not add a whole lot of sweetness, however, it does improve the taste and certainly helps to keep the peppers from spoiling.
• Water

HOW TO MAKE PICKLED DAIKON RADISH

Pile the cubed diakon radish into a very clean jar. Really stuff them in tightly and you can pack them right up to the rim. Set aside.

Next, measure the vinegar, water, salt, and sugar into a saucepan. Over medium heat, bring the mixture to a boil. Stir until the salt has fully dissolved. Ladle the brine into the jars. Remove any air bubbles. Top up the brine, making sure that there is enough brine in the jars to cover the radish. Allow the jar of radishes to rest at room temperature for one hour.

Next, place a lid on the jar and refrigerate. The radishes need to sit undisturbed for at least 24 hours before they are ready to eat. If you can, hold off for 72 hours. The longer you allow the radishes to sit in the brine, the better they will taste!

MORE PICKLING RECIPES

I love to pickle things! There are two types of pickling recipes. One is a quick pickle, which is what you just read. The other requires that either a water bath or a pressure canning method be applied. In terms of a quick pickle, I have a Pickled Red Onion recipe that is wonderful and these Pickled Green Tomatoes too! Of course, I can’t forget about my Pickled Sweet Peppers, my Dill Pickled Eggs, or my Onion Pickled Wieners!

In terms of canning and preserving, I have a few more options. Start with my Pickled Beets. I swear, Dear Reader, these are so easy and so delicious. It’s just like eating candy! My Newfoundland upbringing makes me proud to have a pantry stocked with these Mustard Pickles! Finally, I have two types of pickles. The first, this Sweet Sandwich Pickle, is great with just about anything. And there’s this Bread and Butter Pickle, which is made with zucchini. I could make a meal with those!

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!