Sunday, December 20, 2009

Daikon Pickles

Daikon radishes ready to be pickled

Mom and I pickled some daikon a few weeks ago. We don't make typical "takuan" that requires nuka powdered rice bran. Ours are pickled in sweet-and-sour solution.

This is the recipe mom got from one of the neighbor grannies several years ago.

Daikon Pickles
For STEP 1
5 kg daikon radishes
300 g salt (coarse salt)
A thick plastic bag
10 kg weight

For STEP 2
500 g sugar
450 mL rice vinegar
dried kelp
dried red pepper
(MSG... optional)
(Yellow food coloring... optional)
A thick plastic bag
5 kg weight

Peel daikon radishes. Place them in a big container lined with a big, thick plastic bag, sprinkling salt all over. Close the top of the bag (not necessary to seal). Put a wooden lid or something and place a weight on top. Leave in a cool place for 2 days.

Two days later...You'll see plenty of water in the plastic bag

Drain daikon. (No need to wash them.) Place them in a new plastic bag. Add the sugar, rice vinegar and dry ingredients. Add food coloring to the solution, if desired. Close the top of the bag, place the wooden lid and the weight on top and leave for at least 2 weeks.
* Note that a lighter weight is used this time.

For some reason, our pickles turn out differently every year, even though we use the same recipe all the time. Usually the saltiness is gone in two weeks, but this year it remained much longer. We had no idea why...
(If you are interested in trying out this recipe, you might want to use less salt to be safe. )

2014.12.6  I added "coarse salt" to the ingredients to specify. My guess is that using regular salt was the reason for the saltiness.  Maybe.


K and S said...


J P Hays said...

Looks delicious! I've seen daikon pickles at the local Asian/Japanese markets, but I have always been hesitant in buying them, since I have no idea how to use them, or what to eat with them. I tried looking it up, but my knowledge in Japanese is still pretty poor, and I'm too stubborn to just use the web translator.

Rinshinomori said...

Merry Christmas! This pickle looks good. How sweet is it?

totoro kaiwa said...

At last a daikon recipe I think is accessible for me. I love takuwan but it is so rich that I look forward to less salt and a less rich taste.

Amato said...

Is this fresh daikon? Or dried? I really like this tsukemono kind, also pickled in nuka zuke(but my nuka zuke got bad...), here in Germany we only have very awful ones in Asian groceries. These are full with artificial sugars and color and taste horrible...
How long does the daikon keep after pickling is done? I have a similar recipe, with advice to use turmeric so the pickles are nice bright yellow. And it doesn’t taste after turmeric.

East Eats East said...

Hi, just found your blog-- very useful for a foreign girl living in Japan with a Japanese husband. I want to try these pickles, but I'm wordering if this method is also used to make the pickled Japanese shallots I like so much... they have a sweet-heat and sour flavor, but don't taste salty. Just wondering...


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