This is crazy easy, delicious and fairly healthy.
I always loved eating the refreshing pickled daikon radish when my mom made it, when my uncle brings his home made version, including carrots, to share, or at a Korean restaurant when I go for pork bone soup and it’s one of the free side dishes. I’ve always known the basics of water, vinegar and sugar behind it, but wasn’t sure of the portions. Although this was not one of the recipes my mom told me, it’s still dear to me as its my uncle, mu mom’s brother, who shared it with me.
At first I thought it was a lot of sugar, but after trying it for the first time it is delicious! I maybe I’ll try 1/4-1/8 cup less sugar next time, but it was so good. I did do an extra dash of vinegar, but I tend to do that to add my own flair 😂
It’s my first time making it and I can’t wait to share with my dad and uncle.
- 1 1/2 cup water
- 1 cup vinegar
- 1 cup sugar
- Boil water. Add sugar and stir
- Take off heater and add vinegar
- Let cool and taste. Can add more sugar or vinegar
- Peel and chop daikon radish – I like 1/2-inch thick sticks
- Put into fridge for upto 3 months. Can eat after 2 days.
I first put it in one of my Tupperware containers:
But decided to switch to a glass container:
- Will add different root veggies -carrot match sticks to the radish sticks next time, try sliced radish (red small bulb ones)
- Try 1/8-1/4 less sugar, just because I like to ruin a good thing and make it slightly healthier. Will update if it makes a difference in taste
- try shredded carrots and daikon radish instead of match sticks. Can use this to add a nice crunch on top of vermicelli noodles in the summer with BBQ meat
- Will save one of my glass spaghetti jars to use for this next time
- After writing this I went back and half/quartered some baby carrots I had and added it to the pickling juice