Korean Pickled Radish

Korean Radish Recipe cubed on a blue plate.

Enjoy Crunchy Korean Pickled Radish flavored with Beetroot for the best Pickled Appetizer. This Pickled Daikon goes perfectly with Korean Fried Chicken for your Ultimate Dinner Extravaganza.

Course Side dishes

Cuisine Korean

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Prep Time 10

Additional Time 2

Total Time 2 10

Servings

Calories 8kcal

Author Zuzana Paar

Equipment

Ingredients

2 Cups cubed daikon
1/2 Cup pure beetroot juice
3/4 Cup water
3/4 Cup white vinegar
1/4 Cup sweetener
1/2 tablespoon salt

US Customary - Metric

Instructions

Prepare all ingredients together. The amount of beetroot juice depends on the color you want to achieve. For very light pink, use only half.
Using a vegetable peeler, clean the outer layer of the skin of your radish. With a sharp knife, cut the radish into thick slices and then sliced radish into squares, as you see in the video.
To prepare your brine, you will need the same amount of water and white vinegar. Add sugar and salt to those, and use a whisk or a spoon. Mix it all until the water becomes clear again, and both salt and sweetener fully dissolve.
Into the whole vinegar mixture, add beetroot juice. This will add a bit of sweetness and color to your radish once they are all done.
Add the radish cubes into your jars to about 3/4. Pour the vinegar mixture and close the lid. Place into the fridge and let it pickle for at least 2 to 3 days.

Video

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Notes

Vinegar - use white vinegar to achieve bright colors.
Light pink - use only half of the beetroot juice.
Sweetener - any sweetener such as allulose, monk fruit, or the mixture will work.
No beetroot - use heirloom watermelon radish, which is bright pink from the inside.
Extra flavor - you can spice it up with red pepper flakes.

Nutrition