Overnight Chinese Daikon Radish Pickles

Overnight Chinese Daikon Radish Pickles
  • PREP TIME
    20 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    8 hrs 50 mins
  • SERVING
    2 People
  • VIEWS
    75

Transform crisp daikon radishes into a tangy, subtly spiced delight with this incredibly simple overnight pickling method. A vibrant addition to any meal, offering a refreshing crunch and a burst of flavor.

Ingridients

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Nutrition

  • Carbohydrate
    4 g
  • Fiber
    2 g
  • Protein
    1 g
  • Saturated Fat
    0 g
  • Sodium
    890 mg
  • Sugar
    2 g
  • Fat
    1 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 30 mins In a medium mixing bowl, gently toss the chopped daikon radish with the sea salt. Ensure all pieces are lightly coated. Cover the bowl tightly and refrigerate for approximately 30 minutes to an hour, or until the daikon releases 1 to 2 tablespoons of its natural water. (Time: 30-60 minutes)

Image Step 02
02 Step

Recipe View 5 mins After the brining period, drain the daikon radish thoroughly and rinse under cold water to remove excess salt. Pat the radish dry with a clean paper towel to prevent a diluted pickle. Return the drained and dried daikon to the mixing bowl. (Time: 5 minutes)

Image Step 03
03 Step

Recipe View 2 mins Add the rice vinegar, freshly ground black pepper, and sesame oil (if using) to the bowl with the daikon. Stir well to ensure the flavors are evenly distributed. (Time: 2 minutes)

Image Step 04
04 Step

Recipe View 8 hrs Cover the bowl again and refrigerate for a minimum of 8 hours, or preferably overnight, to allow the flavors to meld and the pickling process to complete. The longer it sits, the more intense the flavor becomes. (Time: 8+ hours)

For a spicier pickle, add a pinch of red pepper flakes or a small piece of finely minced ginger along with the vinegar.
Feel free to experiment with other vinegars, such as apple cider vinegar or white wine vinegar, for a different flavor profile.
These pickles are best served chilled and will keep in the refrigerator for up to a week.

Laurel Romaguera

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.9/ 5 ( 25 Ratings)
Total Reviews: (3)
  • Josefina Von

    I added a little ginger and it was amazing! Thanks for the simple recipe.

  • Anissa Braun

    The sesame oil really adds a nice touch. I'll definitely be making this again.

  • Devin Cremin

    This recipe is so easy! I made it last night and it was perfect with my lunch today.

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