Pickled Daikon 大根の漬物

Recipe Highlights This Pickled Daikon recipe is one of my favorite ways to use this Japanese radish any time of year, especially in winter when daikon turns juicy and mild. A short soak in rice vinegar, sugar, and salt tames the radish’s sharp edge into a clean, refreshing pickle. I keep a batch in the fridge as a palate cleanser for richer meals. Here’s why I keep coming back to this recipe: Beginner-friendly introduction to Japanese pickling Ready in about 2 hours, no overnight wait Pantry-friendly ingredients that pair with many cuisines If you love Japanese pickles, try my Japanese Pickled Cabbage, Asazuke, and Japanese Pickled Cucumber next! Table of Contents What is Pickled Daikon? Pickled daikon (大根の漬物) is a quick pickle (asazuke-style) made from daikon, the large white radish often used in soups, simmered dishes, salads, and pickles. It’s crisp and tangy-sweet, different from fermented, yellow takuan you may recognize from Japanese restaurants. Like other tsukemono (漬物, pickled vegetables), it’s a daily staple on the Japanese table—served alongside rice and miso soup, or used to cut through richer dishes. Ingredients for Pickled Daikon Daikon radish – large white Japanese r...