Overnight Chinese Daikon Radish Pickles21 Reviews
- Prep: 20 min
- Ready In: 8 hr 50 min
“You can make this dish and 24 hours later eat the pickles.” - by MARBALET
Original recipe yields 2 cups
- In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
- Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.
Amount Per Serving (2 total)
- 22 cal
- 0.7 g
- 3.7 g
Based on a 2,000 calorie diet
Reviews (21)Rate This Recipe
"I used half rice vinegar and half apple cider vinegar. These were much better after 2 days in the fridge. Great to snack on but also really good in a regular green salad. Oh, and I don't know about an..." See moreyone else, but I always peel daikons. Thanks!"
"Very mildly pickled, but good taste and texture. Aside from chopping the daikon, there's very little work involved. I ate this with cucumber and avocado on flavored seaweed - a fabulous texture and ..." See moretaste combination!"
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