This dreamy Pickled Daikon recipe is the perfect addition to any meal and works just as well as a stand-alone snack.
Daikon may just be my favorite radish of all. In its pickled form, it’s a crucial component of one of my top five favorite foods—the Vietnamese bánh mì sandwich. Crispy, tart daikon holds up beautifully against lemongrass pork, and I’ve found that it also complements so many other smoky, deeply savory dishes, whether it’s meat or a plant-based protein like tofu. I make vegan bánh mì sandwiches at home weekly, and I ALWAYS include this pickled daikon. Whether I’m marinating tempeh in sriracha-miso sauce or grilling soy-garlic tofu steaks, I make sure to prepare a batch of this daikon because, without it, the sandwiches just aren’t the same.
Of course, you aren’t just limited to bánh mì-inspired sandwiches alone; it also makes a wonderful addition to colorful salads, grain bowls, stir-fries, and numerous other dishes. Pack them in lunches, serve as a side dish at dinner, or surprise your best friend with a jar just because. Once you try this recipe, you’ll likely find yourself making a batch every week!
Is Pickled Daikon Healthy?
Yes, it is healthy! Daikon is a good source of dietary fiber and is high in vitamin C, and folate. This pickled daikon recipe is also vegan, gluten-free, and can be an excellent low-calorie addition to numerous dishes. If you’d like to reduce the amount of sugar in this recipe, feel free to use three tablespoons instead of six or omit the sugar altogether if it suits you. You can also use a natural sweetener like stevia or monk fruit in lieu of sugar, but keep in mind that these sugar substitutes are significantly sweeter than regular sugar. Like all pickled foods, this pickled daikon is high in sodium (this is due to the pickling process).
More Pickles, Please
Once you’ve made a batch of this pickled daikon (and quickly finished it), don’t let the flavorful brine go to waste. It’s a wonderfully versatile liquid that can be used to pickle a variety of other veggies. Use it to pickle carrot spears, cauliflower, parsnips, or chilies. You can try your hand at pickling asparagus or mushrooms, too! Feel free to get creative and add spices like peppercorns, or cloves. YUM. I personally like to always keep a few jars of my homemade pickles in the fridge for a no-fuss snack. It’s a great way to make the most of the brine and have a little fun exploring the world of pickling.
FAQs & Tips
Store your pickled daikon in an airtight container in the refrigerator where they will keep for up to 1 month.
Daikon and other radishes contain something called glucosinolates that can produce pungent nitriles when exposed to an acid like vinegar, which is what causes that somewhat alarming odor.
Smaller, younger daikon tend to be a bit less bitter in flavor. Aside from that, make sure you peel and rinse your daikon. The pickling process tends to reduce the bitterness.
Serving Suggestions
Serve this pickled daikon as a side with this Easy Healthy Vegetarian Stir-Fry With Cashew Cream Sauce, this Air-Fryer Pork Belly, or the best-ever Korean Beef Bowl. Pack a picnic of tasty Bánh Mì Sandwiches and bring along an extra jar of this pickled daikon to enjoy on the side.
Pickled Daikon
Ingredients
- 1 pound daikon radish about 2 medium-sized
- 1 cup white vinegar
- 1 cup water
- 6 tablespoons granulated sugar
- 1 tablespoon kosher salt
Instructions
-
Peel the daikon radish and slice it into thin rounds or matchsticks.
-
In a saucepan, mix white vinegar, water, sugar, and salt. Warm over medium heat while stirring until the sugar and salt dissolve. Take it off the heat and allow it to cool for a bit.
-
Place sliced daikon into a clean glass jar. Pour the warm brine over the daikon, ensuring it’s fully submerged. Allow it to cool to room temperature, then seal the jar and refrigerate for at least 1 hour before serving.
Nutrition
The post Pickled Daikon appeared first on Food Faith Fitness.
