Overnight Chinese Daikon Radish Pickles

21 Reviews

Prep: 20 min
Ready In: 8 hr 50 min

“You can make this dish and 24 hours later eat the pickles.” - by MARBALET

Ingredients

1 1/2 cups chopped daikon
3/4 teaspoon salt
1 tablespoon rice vinegar
1/4 teaspoon ground black pepper
1/4 teaspoon sesame oil (optional)

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Metric US

Original recipe yields 2 cups

Directions

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.

Nutrition

Amount Per Serving (2 total)

Calories
22 cal
1%

Fat
0.7 g
1%

Carbs
3.7 g
1%

Based on a 2,000 calorie diet

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Reviews (21)

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Caroline C

May. 26, 2008

"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!"

AWO

Aug. 31, 2006

"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!"

THEBOYCANPLAY

Jan. 22, 2007

"I made with cider vinegar because I didn't have any rice vinegar handy. They came out a bit more bitter than I would have expected, but I still loved them! I will make these again! They were great ..." See moreand easy for a bagged lunch! Thanks!"

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