If you’re not familiar with daikon as an ingredient, or keen to find out more about this root before cooking with it, have a read of our guide to how to cook with daikon. Similar to a carrot in texture, its flavour is far spicier, much like a blend of ginger and red radish.
When pickling daikon in the fridge, it can have a strong odour that some may consider a little unpleasant. If so, you can pickle the vegetables in an airtight container in the fridge, instead of simply covering the bowl, to help mitigate this issue.
Traditional vs. quick-pickle methods
In the pickled daikon recipe above, we have shared a traditional easy pickling method – you can find more details and tips on how to pickle your vegetables in the best way in our helpful article. If you’re short on time, you can quick-pickle the daikon in as little as 20 minutes.
Typically, the quick-pickle recipes will include a larger quantity of vinegar to bring out the strong, tangy flavour quickly, though it won’t have the complexity of a full fermentation.
Once you have mastered pickling daikon, there are many varieties of radishes to choose from for other pickled dishes, offering different flavour profiles and combinations. This recipe from chef Andreas Caminada showcases how to use red radishes in a simple and elegant pickling recipe.
Pairings and serving ideas
Pickled daikon can be served on its own as a light starter or palate cleanser for your guests, but it is also a flavourful addition to many Asian recipes. When added to broth-based dishes such as ramen, it brings a tangy crunch and introduces a new texture to the bowl. It is also a fantastic addition to a Korean barbecue feast to enjoy alongside grilled meats.
How to store pickled daikon
Now you know how to make pickled daikon, you might be wondering how to store it. It needs to be kept in a sterilised glass jar for optimal results and the longest shelf life. The daikon must also be fully submerged in the pickling liquid, otherwise, it will spoil faster.
When stored in the fridge, it should last for up to two weeks. If you notice a sour smell or a cloudy appearance in the pickling liquid, the daikon has likely spoiled, and it’s safest to make a new batch.
