Pickled Daikon & Red Radishes With Ginger

Recipe: #32161

May 19, 2019

"Crisp disks of two kinds of radishes taste clean and sweet in this Japanese and Korean influenced pickle."

Original recipe yields 3 cups servings


  • Serving Size: 1 (393.5 g)
  • Calories 556.7
  • Total Fat - 6.1 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 0 mg
  • Sodium - 2338.6 mg
  • Total Carbohydrate - 118.5 g
  • Dietary Fiber - 0.2 g
  • Sugars - 12.5 g
  • Protein - 8.7 g
  • Calcium - 112.4 mg
  • Iron - 3.6 mg
  • Vitamin C - 127.8 mg
  • Thiamin - 0.5 mg

Step 1

Halve daikon lengthwise, then cut crosswise into 1/4-inch-thick slices. Transfer to a large bowl and toss with radishes and kosher salt. Let stand at room temperature, stirring occasionally, 1 hour.

Step 2

Drain in a colander (do not rinse) and return to bowl.

Step 3

Add vinegar, sugar, and ginger, stirring until sugar has dissolved. Transfer to an airtight container and chill, covered, shaking once or twice, at least 12 hours more (to allow flavors to develop).

Step 4

Note: Pickled radishes can be chilled up to 3 weeks.

Tips & Variations

No special items needed.



We made this yesterday and ate it tonight. This had a great flavor combination with the radishes, ginger, and pickling stuff. We have some real ginger lovers in our family and they thought this was great.

review by:
(18 Jul 2019)


This is an easy salad to make ahead and keep in the refrigerator for serving with meals. It's refreshing, a little sweeter than expected, but has good flavor and a pleasant little bite from the radish and ginger. I will definitely make it again, perhaps with a bit less sugar. Made for CQ19.

review by:
(16 Jul 2019)