Pickled Daikon Radish

(Last Updated on April 3, 2024 by Amiee)

When we eat with our mouth full of greasy food, we always hope that there is a dish of sweet and sour daikon on the table, which is refreshing and can offset  the greasiness. Or if you have a cold and no appetite, just want to eat something light. At this time, a bowl of porridge and a small plate of picked daikon radish with sweet and sour taste are the best comfort food. If every meal has such a pickeld dish, it will make dinner more perfect.

Daikon is the best ingredient for the pickled  dish compared to other radishes,  for it contains a lot of water and  nice color with crisp texture. The Daikon Pickled I made today can be served 2 hours after soaking. It is best to eat it as soon as possible within 2-3 days. Add one or two small fresh red chili to get a bit of spiciness taste. Of course, if you love spicy food, you can add more red chili.

How much vinegar and sugar

This is the key step for this recipe. After my many tests, the ratio vinegar to sugar should be 1:1. If we have 400 gram daikon, will add 100 gram sugar and 100 gram vinegar.

Which vinegar we should use

White vinegar is bettr for keeping daikon’s white nice color. Rice vinegar with brown color is as the same taste as the white vinegar, but will darken the color.


Keep the pickled daikon standing in the refrigerator until ready to serve.


Prep Time 20 minutes
Cook Time 2 hours
Course Appetizer
Cuisine Chinese


  • Sealed Jar or Korken Jar


  • 1/2 part of one daikon, peeled, about 400 gram
  • 100 gram sugar
  • 100 gram rice white vinegar
  • 1/2 cup lukewarm water( after boiling)
  • 1 tablespoon salt
  • 2 red fresh chili, sliced


  • Cut the daikon into strips, add 1 tablespoon salt, marinated for 15 minutes
  • Pour out the salt water after marinating
  • Add the daikon strips to the jar, add sugar, vinegar, red chili, and lukewarm water, shake the jar to fully dissolve the sugar.
  • Let the jar stand in the refrigerator.
  • Serve after 2 hours.
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