I’ve been to many Korean restaurants and I can never get enough of the pickled daikon. These white little cubes are sweet, slightly sour, and absolutely delicious. In this article we list the ingredients and steps for you to make your own Korean-style pickled daikon radish at home.
Ingredients
- 1 Pound of Daikon Radish
- 2/3 Cup White Vinegar (5%)
- 2 Cups Water
- 1 tbsp Kosher salt
- 1 Cup Granulated Sugar
These basic ingredients can be transformed into a flavor explosion.
Equipment
You won’t need a lot of fancy equipment to make pickled jalapenos. Here’s what you’ll need:
- A sharp knife: A good knife will make slicing the daikon easier and more precise.
- Cutting board: A sturdy cutting board will protect your counter and provide a stable surface for cutting.
- Jar with a lid: A glass jar with a tight-fitting lid is ideal for storing the pickled daikon.
With these basic tools, you’re ready to start pickling.
Step-by-Step Instructions
Prepping the Daikon
- Wash and peel the daikon. Then cut the leafy end off.
- Cut daikon into 1 cm cubes. This can be done by first cutting the daikon in half, longways. Then cut in half again to get 1 cm tall pieces.
- Cut each piece into 1 cm wide strips. Last cut each strip into 1 cm cubes.
- Pack the cubed daikon into a clean jar.
Making the brine
Combine the water, vinegar, salt, and sugar into a mixing dish or measuring cup while stirring the solution. Stir until all the salt and sugar is dissolved.
Add the brine the jar
Add the brine to the jar with the cubed daikon and put in the refrigerator. It will be good to eat in several hours but it’s best to keep it at least overnight.
The pickled daikon should last up to a month in the refrigerator but it won’t last that long since you’ll be enjoying this sweet snack!