Traditionally served with delicious Korean fried chicken, but also great as a part of banchan, with pickled carrots and daikon if you are planning a big Asian party.
Who does not like pickles or pickled vegetables?
I have grown with them as a child, mostly cucumber pickles and cabbage with carrots. But when I tried Korean or Asian-style pickles made from daikon or big radish for the first time, there was nothing stopping me.
My first ever try at our favorite Korean restaurant, where they served us those Korean pickled radishes. Of course, I had to ask for a full recipe to make Korean radish for you.
And there I went making white pickled daikon and rainbow banchan pickles because why not. They suggested, and that was all I needed. Little push. And it is super easy to make. Why would I make only one recipe when I can make more? And combine them into beautiful colors?
What Is Daikon Radish?
The daikon radish, also known as the white radish, is a type of radish that originated in East Asia. It is a root vegetable that comes in a long thick shape and can grow up to one meter in length. Daikon radish has a milder taste than other radishes, and its texture is crunchy and juicy.
Most Asian grocery stores always have large daikon radishes to purchase.
It is commonly used in Asian cuisine, particularly in Japan, where it is often eaten raw or pickled. Daikon radish is also high in vitamin C, making it a nutritious ingredient in salads, soups, and stews.
What Is Pickled Daikon Radish Takuan or Danmuji
Some people might want to know the difference, so I am adding it here.
Orange, yellow pickled daikon radish, or Takuan, is a popular side dish in Korea and Japan. It is a process where daikon is left in the garden to dry and release its flexibility. It gets later on soaked in pickling brine, sometimes enhanced with turmeric for the beautiful bright yellow color.
Is Quick Pickled Daikon Good for You?
Daikon is a nutritious food known for its high vitamin C content and additional nutrients.
Pickling the daikon adds probiotic bacteria to the dish improving digestion and boosting your immune system. The vinegar in the pickling solution also helps preserve the radish’s nutritional value while adding a tangy and sour flavor.
Additionally, our pickled radish recipe is low in calories, making it an excellent snack option for those watching their weight.
What Can You Do With Korean Pickled Radish?
Korean pickled radish is used in many ways, such as:
Banchan: It is a traditional Korean dish often served with meals.
Sushi: Pickled radish adds a sweet and sour flavor to sushi rolls.
Sandwiches: Add sliced pickled radish to your sandwiches for a crunchy and tangy taste.
Snacks: Cut the radish into bite-sized pieces and eat it as a snack.
Salads: Mix pickled radish with lettuce, julienned carrot, and other vegetables for a refreshing salad.
Tacos: Add pickled radish to tacos for a unique twist on the traditional dish.
Wraps: Use pickled radish to add crunch and tanginess to wraps or burritos.
Rice bowls: Serve pickled radish over cauliflower rice bowls for a burst of flavor.
Noodle dishes: Add pickled radish to noodle dishes such as ramen for a tangy kick.
Cocktails: Garnish your cocktails with sliced pickled radish for a unique twist.
*Exact measurements are listed in the recipe card below.
STEP-BY-STEP INSTRUCTIONS TO PURPLE QUICK AND EASY PICKLED DAIKON
First Step: Prepare Ingredients
Prepare all ingredients: fresh daikon, sweetener of your choice, salt, and water.
Vinegar is best to have white pure and clear for the color.
Blueberry juice should be the purest you can get. I have blended my wild blueberries, which I always have in the freezer.
Second Step: Clean and Cut Daikon
First of is, fully clean and cut your daikon. Peel the Daikon radish using a vegetable peeler. Take out all of the outer layers of the skin of the radish.
Cut the daikon into thicker pieces and cut into same-size radish cubes.
Place into the bowl for later.
Third Step: Prepare Purple Pickling Liquid
Our brine does not have to be cooked in a small saucepan, which is great, as more healthiness stays in.
Mix the same amount of water and vinegar. Add sweetener and salt. Mix it thoroughly using a whisk until all the cloudy water disappears, the sugar and salt are dissolved, and the liquid is back to clear.
Add your blueberry juice and mix once again. The amount of blueberry juice depends on how deep the color you wish to have.
Fourth Step: Assemble and Start Pickling
Once your vinegar mixture is ready, fill your mason jars or airtight container to about 3/4 with daikon squares. Pour the vinegar mixture making sure all of the cubes are fully submerged.
Close the lid entirely and let it sit and marinate at room temperature for a couple of hours for the pickling process to start.
Later on, refrigerate for 2 to 3 days.
When ready to serve, take it from the fridge at least 1 hour before serving and pour the liquid out of the container.
TIPS AND TRICKS:
Vinegar – it is best to use pure white clear for the color. But you can also use rice vinegar, rice wine vinegar, or apple cider vinegar.
Blueberry juice – I have made my own by mixing frozen wild blueberries, but you can also get pure natural blueberry juice.
Sweetener – If you are not planning to color the pickled daikon with blueberries, you may need to add a bit more sweetener.
Spicy – for extra spiciness, you can add some red pepper flakes.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
What To Serve With Radish Pickles as a Side Dish?
Some popular ways to serve pickled daikon include on top of keto rice bowls, in burgers, or as a side dish with grilled meats or fish. It can also be used as a topping for noodle dishes or salads. The possibilities are endless, and the best part is that you can easily make your pickled daikon at home with our simple pickled daikon recipe.
How Do I Store Purple Daikon Radish?
Once your pickles are ready, fully close the lid and store in the refrigerator for over a week. I already have some pickled daikon stored for much longer, which is still tasty.
More Vegetarian Recipes
These vegetarian delights are perfect companions to your vegetarian experience.
Prepare all ingredients: fresh daikon, sweetener of your choice, salt, and water. Vinegar is best to have white pure and clear for the color. Blueberry juice should be the purest you can get. I have blended my wild blueberries, which I always have in the freezer.
First of is, fully clean and cut your daikon. Peel the Daikon radish using a vegetable peeler. Take out all of the outer layers of the skin of the radish. Cut the daikon into thicker pieces and cut into same-size radish cubes. Place into the bowl for later.
Our brine does not have to be cooked in a small saucepan, which is great, as more healthiness stays in. Mix the same amount of water and vinegar. Add sweetener and salt. Mix it thoroughly using a whisk until all the cloudy water disappears, the sugar and salt are dissolved, and the liquid is back to clear. Add your blueberry juice and mix once again. The amount of blueberry juice depends on how deep the color you wish to have.
Once your vinegar mixture is ready, fill your mason jars or airtight container to about 3/4 with daikon squares. Pour the vinegar mixture making sure all of the cubes are fully submerged. Close the lid entirely and let it sit and marinate at room temperature for a couple of hours for the pickling process to start. Later on, refrigerate for 2 to 3 days.
Vinegar - it is best to use pure white clear for the color. But you can also use rice vinegar, rice wine vinegar, or apple cider vinegar.
Blueberry juice - I have made my own by mixing frozen wild blueberries, but you can also get pure natural blueberry juice.
Sweetener - If you are not planning to color the pickled daikon with blueberries, you may need to add a bit more sweetener.
Spicy - for extra spiciness, you can add some red pepper flakes.
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