Korean Pickled Radish (Pickled Daikon Radish)
Korean Pickled Radish, or Pickled Daikon Radish, is a delightful and tangy condiment that brings a burst of flavor to any meal. This quick and easy recipe transforms fresh radishes into a vibrant side dish, perfect for enhancing tacos, sandwiches, rice bowls, or simply enjoying as a refreshing snack.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Approximately 4 servings 1x
- Category: Side Dish
- Method: Refrigerator Canning
- Cuisine: Korean
Ingredients
Scale
- 1 lb Korean radish (or Daikon radish)
- ½ cup distilled white vinegar
- ½ cup water
- 3 tablespoons sugar
- 1 teaspoon salt
- Optional: 2 garlic cloves, 1 teaspoon gochugaru (or red pepper flakes)
Instructions
- Rinse the radishes thoroughly, slice off the ends, peel them, and cut them into evenly sized cubes. Place the cubes in an airtight glass jar.
- In a small saucepan, combine vinegar, water, sugar, and salt. Heat until fully dissolved and then allow it to cool to room temperature.
- If desired, add garlic cloves and gochugaru to the jar with the radish cubes.
- Pour the cooled pickling liquid over the radishes until they are completely submerged.
- Seal the jar tightly and refrigerate overnight for the best flavor infusion.
Nutrition
- Serving Size: ¼ cup (60g)
- Calories: 25
- Sugar: 5g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg