If you’re looking for a refreshing, tangy, and slightly spicy snack or side dish, this Chinese Pickled Daikon recipe is perfect! The combination of crispy daikon radish, zesty vinegar, and fragrant garlic is incredibly easy to make and pairs well with rice, noodles, or as a palate cleanser.
Sometimes when we dine at a restaurant, my husband and I always look forward to the moment they bring out a small dish of pickled daikon while we wait for our main meal.
It’s one of those simple yet delightful appetizers, with its crisp texture and bold, tangy flavor that instantly stimulates your taste buds. The daikon is always perfectly crunchy and infused with just the right amount of sweet, sour, and salty flavors.
After enjoying it time and time again, I knew I had to recreate this dish at home.
When I finally tried making my own pickled daikon, the results were a hit!
My husband, after just one bite, said it tasted even better than what we get in restaurants.
From that moment on, he started looking forward to my homemade pickled daikon more than the restaurant version.
It became a staple at our house, something he requests regularly. And the best part? I never expected it to be so simple to make.
With just a handful of ingredients and minimal effort, you can prepare a batch that will last for days—sometimes weeks! Now, I always make extra so we can have a refreshing side dish ready to go anytime.
The Secret to Crunchy Pickled Daikon
Here’s a little tip: during the pickling process, the salt plays a crucial role. It draws out the moisture from the radish, making the cell walls tighter, which results in that irresistible crunchiness.
You might think adding more salt could make it too salty, but don’t worry! Most of the salt, along with the water it draws out, will be discarded after the initial pickling stage.
This also helps the radish absorb the flavors from the vinegar, garlic, and chili more effectively, without being diluted by excess moisture.
So go ahead, follow the recipe, and enjoy your homemade pickled daikon—it’s easier and tastier than you might imagine!
Ingredients:
- 1000g daikon radish (about 2 medium-sized)
- 3 tsp salt (adjust based on the amount of radish)
- 500g water
- 300g white vinegar
- 30g sugar
- 10 cloves garlic, sliced
- 10 Thai chili peppers, chopped into small pieces
Instructions:
- Prepare the Daikon:
- Wash the daikon radishes thoroughly and peel off the skin.
- Cut the radish into approximately 5cm-long segments, then stand them upright and slice into strips about the thickness of a finger. Try to make the strips as uniform as possible for even pickling.
- Salt the Daikon:
- Place the radish strips into a large bowl or container.
- Sprinkle 3 tsp of salt over the daikon and mix well, either by hand or by shaking the container, ensuring every piece is coated with salt.
- Let the salted radish sit for about 1 hour. During this time, the salt will draw out water from the radish, making it crunchier.
- Make the Vinegar Brine:
- In a small pot, combine 500g water, 300g white vinegar, and 30g sugar.
- Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar completely.
- Once the sugar has dissolved, remove the pot from the heat and allow the brine to cool to room temperature.
- Drain and Add Flavor:
- After the radish has been salted for an hour, pour off any excess water that has been released.
- Add the sliced garlic and chopped Thai chili peppers to the drained radish strips, and mix thoroughly.
- Jar and Pickle:
- Transfer the seasoned radish strips into a clean, dry glass jar. Make sure the jar is free of any oil or moisture to avoid spoilage.
- Pour the cooled vinegar brine over the radish strips, ensuring that the daikon is completely submerged in the liquid.
- Seal the jar tightly and place it in the fridge or in a cool, dark place.
- Ready to Enjoy:
- Let the radish pickle overnight. By the next day, your crunchy, tangy Chinese Pickled Daikon will be ready to eat! The flavors will deepen with time, so feel free to let it sit for a few more days if you prefer a stronger taste.
Notes:
- Daikon Quality: Always choose fresh, firm daikon radishes for pickling. The crunchier the daikon, the better the final texture.
- Sweetness Level: Adjust the amount of sugar in the vinegar brine to your taste. If you like a sweeter pickle, feel free to add more sugar.
- Jar Sterilization: Ensure your jar is clean, dry, and free from any oils to prevent contamination and preserve the pickles for longer.
- Pickling Time: While the daikon is ready to eat in 24 hours, you can leave it for up to a week. However, pickling it for too long may cause the radish to lose its crunch.
Chinese Pickled Daikon - Crunchy and Tangy
Ingredients
- 1000 g daikon radish about 2 medium-sized
- 3 tsp salt adjust based on the amount of radish
- 500 g water
- 300 g white vinegar
- 30 g sugar
- 10 cloves garlic sliced
- 10 Thai chili peppers chopped into small pieces
Instructions
Prepare the Daikon:
- Wash the daikon radishes thoroughly and peel off the skin.
- Cut the radish into approximately 5cm-long segments, then stand them upright and slice into strips about the thickness of a finger. Try to make the strips as uniform as possible for even pickling.
Salt the Daikon:
- Place the radish strips into a large bowl or container.
- Sprinkle 3 tspof salt over the daikon and mix well, either by hand or by shaking the container, ensuring every piece is coated with salt.
- Let the salted radish sit for about 1 hour. During this time, the salt will draw out water from the radish, making it crunchier.
Make the Vinegar Brine:
- In a small pot, combine 500g water, 300g white vinegar, and 30g sugar.
- Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar completely.
- Once the sugar has dissolved, remove the pot from the heat and allow the brine to cool to room temperature.
Drain and Add Flavor:
- After the radish has been salted for an hour, pour off any excess water that has been released.
- Add the sliced garlic and chopped Thai chili peppers to the drained radish strips, and mix thoroughly.
Jar and Pickle:
- Transfer the seasoned radish strips into a clean, dry glass jar. Make sure the jar is free of any oil or moisture to avoid spoilage.
- Pour the cooled vinegar brine over the radish strips, ensuring that the daikon is completely submerged in the liquid.
- Seal the jar tightly and place it in the fridge or in a cool, dark place.
Ready to Enjoy:
- Let the radish pickle overnight. By the next day, your crunchy, tangy Chinese Pickled Daikon will be ready to eat! The flavors will deepen with time, so feel free to let it sit for a few more days if you prefer a stronger taste.
What is the approximate shelf life of these pickles?
Hi David,
Under normal conditions, the shelf life of pickled daikon ranges from 1 to 3 months. However, some sources indicate that under ideal conditions, its shelf life can extend to 3 to 6 months.