Pickled Daikon Radish

Main Ingredient
Recipe Seasonality
Fall, Summer, Winter, Spring
00 HR 25 MINS
Serves 10
  • 1 pound daikon, peeled and cut into bite-sized pieces
  • 2/3 cup water
  • 2/3 cup sugar 
  • 1-1/3 cup rice vinegar
  • 2 tablespoons kosher salt
  • 1 piece kombu*, 3x8 inches
  • 1 chopped chile (optional)

*Kombu is a seaweed that makes for a versatile pantry ingredient.


Place kombu and daikon in a heat safe, non-reactive container like a glass quart jar.  Boil the rest of the ingredients together until everything dissolves and pour over the daikon to fully cover it in the container.  Cool and store in the fridge.

Best after 48 hours, consume in 2 weeks from making.