pickled radish

Do you enjoy that pickled radish in your favorite Japanese or Korean restaurant? I bet you will be surprised by how easy it is to make authentic Korean pickled radish at home! With this recipe, everyone will be able to make these golden yellow, healthy, crunchy, and refreshing radish pickles within 45 minutes! Ready to make some yummy kimbap with your homemade danmuji? See my next recipe blog!

Korean Pickled Radish (Danmuji)

Large Daikon radish (about 600 grams)

Turmeric powder

Sugar

Water

Rice vinegar

A large daikon radish, peel off its skin. Cut the radish crosswise into the length of your container.

Cut the radish lengthwise into ½-inch wide strips.

The radish can also be sliced into half-moon shape thin slices.

Put sliced radish into a large bowl, sprinkle 1 tbsp of salt over the radish. Rub the salt evenly on radish. Set aside to marinate for 30 minutes.

In a small saucepan, add turmeric powder, sugar, salt, and water. Bring to a boil. Stir until all the sugar has dissolved. Turn off the heat. Add rice vinegar to the saucepan. Set aside.

After the radish strips and slices have been marinated for 30 minutes, drain, rinse with potable water, squeeze out excess water, put radish strips and slices in clean containers.

Pour the turmeric vinegar mixture over the radish.

Let it cool down, cover the lid and keep in the fridge overnight before using.

Homemade picked radish can last in the fridge for up to 1 month.

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This pickled radish recipe is so simple and delicious! Enjoy the crisp, tangy radishes as a snack, or top them onto burgers, sandwiches, tacos, etc. Find more serving suggestions in the post above.

Pickled Radishes

red radishes

white vinegar

water

cane sugar

sea salt

peppercorns

mustard seeds

Thinly slice the radishes (or halve them, if you prefer), and divide between 4 (11.5-ounce) jars or equivalent. The amount of radishes and brine used may vary based on the size and shape of your jars and how you slice your radishes.

Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour the brine over the radishes, then stir in the peppercorns and mustard seeds. Let cool and chill until ready to use. Pickled radish slices will be ready to eat in about 1 hour, radish halves are best when pickled overnight.

These colorful rice balls are made with leftover rice. You can easily adapt the recipe for any vegetables you have on hand. Use short grain rice.

Rice balls (Leftover Rice Recipe)

rice (warmed)

tsp oil

baby spinach (loosly packed)

green onion (finely chopped)

Korean soup soy sauce (gukganjang)

salt and pepper (to taste)

mayonnaise

salt (to taste)

red pepper

tsp minced garlic

ginger paste

tsp sesame oil

Heat oil in a skillet and saute spinach and green onion until they are wilted. (Do not use too much oil. It will prevent the rice grains from sticking to each other) Season with Korean soup soy sauce.

Combine rice, ham, and sauteed spinach in a mixing bowl; mix well.

Take a heaping tablespoonful of rice mixture and gently squeeze to form a ball, about 1 1/2-inch in size.

For Ham and spinach rice balls

Chop the egg whites finely.

Using a strainer and a spoon, mash the egg yolks to crumble. In a mixing bowl combine egg whites, egg yolks, pickled radish, rice, and mayonnaise; mix well. Season with salt according to your taste.

For egg and pickled radish rice balls

Heat oil in a skillet. Saute mushroom and vegetables with garlic and ginger. Season with Korean soup soy sauce, and sesame oil.

Combine the mushroom mixture with the rice in a mixing bowl; mix well. Season with salt and pepper according to your taste.

For mushroom and vegetable rice balls

How to preserve radishes by pickling them for later!

freshly washed and sliced radishes

onion (, slivered (optional))

½ Cup Vinegar

½ Cup Filtered Water

sugar

Make a brine with the water, vinegar, sugar, and salt.

Pack a clean and dry mason jar with sliced radishes and onion slices.

Pour brine into jar.

Refrigerate and store for up to two weeks.

Learn to make this sweet and tangy pickled Korean radish (daikon) that goes perfectly with Korean fried chicken! So easy, it takes less than 5 minutes to put it all together. 

Pickled Korean Radish - Easy and Delicious

(60 ml) - rice vinegar

(112 g) - white sugar

In a sanitized glass container (eg: mason jar), put in all the cubed daikon and set aside.

In a mixing bowl, put the rest of the ingredients together until the sugar and salt are dissolved. 

Once everything has dissolved, gently pour the wet mixture over the daikon. 

Store at room temperature for 1-2 hours and then store it in the fridge for up to a few weeks. (If you have a specialized kimchi refrigerator, I have stored it for up to a couple months without it losing its crunchiness.)

You can enjoy this after a couple hours; however, it is best when served chilled. 

Enjoy!

Korean Style Pink Radish Pickles

500 g pink radishes ((1.1 pounds))

white vinegar rice

sugar (raw

fine sea salt

Rinse the radishes in cold water and clean / trim the root and stems.

Thinly slice the radish bulb and set aside.

Make the vinegar mixture in a small sauce pan by mixing them all and bring it to boil on low heat until the sugar dissolves (about 3- 4 mins). Whisk it occasionally to promote the dissolving process.

Put the sliced radish in a sterile glass jar and pour in the vinegar mixture. Let the jar cool down and close the lid. (Though it’s only lukewarm, so you won’t have to wait long.) Leave at room temperature for a few hours then refrigerate.

Serve with your choice of main dishes (e.g. Korean BBQ, Korean Fried Chicken etc). (Tips. I found that the pickles taste better after 48 hours. While they will keep well in the fridge for several weeks, it tastes best in the first 7 days, with still a good taste and the crunchy texture.)

This is a great little side dish. My mother (with a Cantonese background) was doing this dish in the 1960's. She would add a little black pepper and a touch of vegetable oil. Sometimes, with chopped green onion. When daikon became popular, I sliced them in slivers with carrots. Heavenly!

Ive just done a batch, but wondering could you do this with other vegetables, such as carrot or any other suggestions

Love this recipe. So simple to make &amp; the sweet/sour taste goes great in salads too.  Will be making lots more of this

Wonderful idea, Sue. I'm on a diet right now so I'm eating a lot of Korean and Sashimi salads. The pounds fall off. I was trying to find more vegetables to add to my "sushi rice bowls...sans the rice" and found your website. To make your dish even lower in calories, I omitted the sugar and used a tablespoon of honey. It gives them the sweet taste without being quite so sweet. 

If you're in a hurry, you can use pure vinegar so they pickle faster, eat some that evening, then add the water to slow down the pickling to a normal pace.

Cannot source Korean radish or daikon in the UK currently so was very pleased to try this recipe. My daughter thought raw radish was yuck until it pickled and she was trying to scoff it from the jar. An absolutely delicious and easy to make item. Thank you so much.

Love, love,love these! Thank-you for a great recipe

Can these pickled radishes be used in kimchi instead of daikon?

I'm not a fan, typically, of the little pink radishes. They're too sharp tasting. I LOVE the radishes when I get kbbq, though. The nearest Korean grocer is an hour away, so I rarely go, but I found some watermelon radishes at my local Walmart today (shocker, they actually had interesting produce! I was impressed with them). I used this recipe and it turned out very good, and they were super pretty and pink after pickling. They weren't quite the same as the white Korean radishes I've had, but extremely close. Very good, would recommend if you ever come across them!

I was gifted with a bag of radishes from a friend’s garden yesterday.  I found your recipe and made a jar.  My husband said it’s addicting. We gave some to our friend who gave us the radishes.  He said he’s going to plant more radishes. 😀 Everyone  loves the radish pickles.  It’s very much like the Japanese takuan, only prettier (delicate pink instead of artificial yellow).  So simple to make and delicious!  Thanks for the recipe.

Looking for a delicious and easy-to-make Korean side dish? Try ssam-mu, or pickled radish paper! This dish is sweet, tangy, and crunchy, and pairs perfectly with Korean BBQ.

Pickled Radish Paper (Ssam-Mu)

Korean

white sugar

tsp fine sea salt

Use a mandoline slicer to thinly slice the radish into rounds that are about 0.3cm / 0.1 inch in thickness. Place the slices into a sterilized wide-base glass jar.

Combine the water, sugar, vinegar, and salt in a saucepan. Heat over low to medium-low heat, stirring, just until the sugar dissolves (about 2 to 3 minutes). A gentle simmer is fine, but boiling is not necessary.

Pour the brine over the sliced radish and close the lid. Leave the jar at room temperature for 3 to 4 hours then refrigerate. The pickled radish should be ready to eat within 1 to 2 days.

Serve chilled with your favorite meal (e.g. Korean BBQ pork). It can be refrigerated in an air tight container for several weeks.

This is great! I love these with barbecue, but my husband doesn't, and so the big packages from the store end up getting mostly thrown away. I've been halving this recipe to get a good amount just for me. The only problem is that I don't have a mandoline slicer, and I can't get the slices thin enough for true wraps. So I just do strips, maybe 1 inch x 2 inches, and just eat them on top of the meat or in a lettuce wrap.

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The most viewed pickled radish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine