Description
Crisp and tangy pickled daikon made with vinegar, sugar, and turmeric. A quick Japanese pickled radish perfect for rice bowls and sushi.
Ingredients
Scale
- 11½ ounces daikon radish (about 1 medium daikon)
- 3 tablespoons granulated sugar
- ⅓ cup 6% white vinegar
- 1 teaspoon salt
- 1 cup water
- ½ teaspoon curry powder and/or ground turmeric
Instructions
- Peel the daikon radish and slice into thin half-moons. Place into a clean glass jar.
- Combine vinegar, sugar, salt, water, and curry powder or turmeric in a saucepan.
- Heat over medium, stirring until sugar and salt dissolve. Do not boil.
- Pour warm marinade over daikon, ensuring slices are fully submerged.
- Cool to room temperature, seal, and refrigerate.
- Marinate 24–48 hours before serving; flavor improves up to 2 weeks.
Notes
- Turmeric adds bright color while curry powder adds deeper spice.
- Keep daikon fully submerged to prevent spoilage.
- Store refrigerated up to 2 weeks and use clean utensils.
- Pairs well with sushi, poke bowls, rice dishes, and salads.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: Japanese
Nutrition
- Serving Size: 1/4 cup
- Calories: 35
- Sugar: 7g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg