Pickled Daikon and Red Radishes with Ginger
Infuse your meals with a tangy, vibrant twist with this Pickled Daikon and Red Radishes with Ginger recipe! This quick and easy recipe pairs the natural crunch of daikon and red radishes with the zesty warmth of julienned ginger for a uniquely flavorful addition to any dish. The vegetables are bathed in a sweet and tangy brine made with white vinegar, sugar, and a touch of salt, with optional red chili flakes for those who love a little heat. Ready in just 25 minutes of prep and cook time, these pickles develop their bold, punchy flavor after 24 hours in the fridge, making them a perfect make-ahead condiment. Use them to elevate salads, rice bowls, or grilled meats, or simply enjoy them as a refreshing side dish. Packed with texture, color, and zing, these pickled vegetables are a must-have in your culinary repertoire.
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Recipe Information
Ingredients
- 300 grams Daikon radish
- 200 grams Red radishes
- 20 grams Fresh ginger
- 240 milliliters White vinegar
- 120 milliliters Water
- 50 grams Granulated sugar
- 10 grams Salt
- 1 teaspoon Red chili flakes (optional)
Instructions
Peel the daikon radish and cut it into thin matchstick-sized pieces, approximately 5 cm (2 inches) in length.
Wash and trim the red radishes, then slice them into thin rounds.
Peel the ginger and julienne it into thin strips.
In a small saucepan, combine the white vinegar, water, granulated sugar, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt are fully dissolved (about 3-5 minutes). Remove from heat and let the brine cool slightly.
Place the prepared daikon radish, red radishes, and ginger into a clean glass jar or container. If you enjoy a bit of heat, add the red chili flakes on top.
Pour the warm brine over the vegetables, ensuring that everything is fully submerged. Allow the mixture to cool to room temperature.
Seal the jar or container tightly and refrigerate for at least 2 hours, though the flavors will develop more fully after 24 hours.
Serve the pickled vegetables as a condiment, side dish, or topping. They can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 4500 mg | 196% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 59.7 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1415 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
