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Purple cubes in a bowl on a white surface.
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Purple Pickled Daikon Radish Recipe

Enjoy blueberry flavored Purple Pickled Daikon Radish Recipe as a quick pickle with your meals. This crunchy pickled radish using Korean daikon is the best Asian Banchan I have ever tasted.
Course Side dishes
Cuisine Asian
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Prep Time 10 minutes
Additional Time 2 days
Total Time 2 days 10 minutes
Servings 10 Portions
Calories 8kcal
Author Zuzana Paar

Equipment

Ingredients

  • 2 Cups cubed daikon
  • 1/2 Cup blueberry liquid
  • 3/4 Cup water
  • 3/4 Cup white vinegar
  • 1/4 Cup sweetener
  • 1/2 tablespoon salt
US Customary - Metric

Instructions

  • 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. 

Video

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Notes

  • 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. 

Nutrition

Serving: 1Mini Bowl | Calories: 8kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 355mg | Potassium: 53mg | Vitamin C: 5mg | Calcium: 8mg | Iron: 0.1mg