Just Mix and Wait - Easy Pickled Daikon Radish

Just Mix and Wait - Easy Pickled Daikon Radish

My mother-in-law's recipe that's been shared all around town.
It's so easy to make, but it's so addictive.


Daikon radish
25 ml (5 teaspoons)
1 tablespoon
8 tablespoons
Adjust the amount of sugar to taste
But if you use too little, the flavor will be bland
1 teaspoon
Add kombu, yuzu citrus zest, and takanotsume to taste
I recommend cutting the carrot before pickling


1. Peel the skin of the daikon and chop into sections. Combine all of the ingredients listed in a plastic container, and let sit in the refrigerator for 1 or 2 days.
2. After 1 or 2 days, slice and serve. You can also slice them into easy to eat pieces before pickling.
3. Note: When I pickled other vegetables with the daikon, the colors didn't leech out. A recipe user that they halved the amount of daikon, and it pickled in 1/2 a day.
4. The thickness of the slices changes the taste of the pickles.
5. I pickled some celery, too. I removed the leaves and fibers. The strong celery flavor was easy to eat.
6. Please also take a look at my recipe for Pickled Kohlrabi (Recipe ID: 1217660).
7. Or my recipe for Pretty in Pink Pickled Radishes (Recipe ID: 1359264).

Story Behind this Recipe

This is the daikon radish that my mother-in-law made for the New Year's feat. It's so good that whenever I made it, it gets eaten right up!
The recipe that my mother-in-law taught is 2 kg daikon, 100 ml vinegar, 80 g salt, 2 tablespoons sake, and 300 to 400 g sugar.

I adjusted it to an easy-to-consume amount using 1/2 a daikon.