Overnight Chinese Daikon Radish Pickles

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Overnight Chinese Daikon Radish Pickles recipe by Barefeet In The Kitchen

Once again, my CSA Box contained a vegetable I hadn’t seen before. As I seem to be saying every week, I am really enjoying playing with all of this new produce.

Overnight Chinese Daikon Radish Pickles recipe by Barefeet In The Kitchen

My kids think it is exciting to try new foods each week and I’m enjoying the challenge, as I find new uses for it all. I have to say that we all really enjoyed the flavor of the daikon radishes raw and as a bonus, they were really pretty too.

I wanted to do something a little different with the rest of them though.

Overnight Chinese Daikon Radish Pickles recipe by Barefeet In The Kitchen

My husband especially enjoyed these. He compared them to a lot of the foods he enjoyed while living in Korea many years ago.

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Overnight Chinese Daikon Radish Pickles

5 from 1 vote
Recipe slightly adapted from and with thanks to Allrecipes.com
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Ingredients 

  • 2 cups peeled and sliced daikon about 1/4" thick
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 tablespoons rice vinegar
  • 1/4 - 1/2 teaspoon freshly ground black pepper adjust to taste
  • 1/2 teaspoon sesame oil

Instructions

  • In a small mixing bowl, sprinkle the salt over the radish slices and toss to combine. Let it rest in the refrigerator for at least an hour. This will help the radishes soften and release some liquid.
  • Drain the water from the bowl and rinse the daikon well. Pat them dry with a towel and then return to the bowl. Stir in the remaining ingredients and toss well to combine and coat all the slices. Cover and refrigerate at least 8 hours. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Brina Kaiser says

    SO funny! I happened upon your site because I got daikon radishes in MY Chow Locally box this week – almost 2 years to the day after you posted this. Love in-season veggies 🙂

  2. Teng says

    Thank you for this recipe! I loved it so much that I make a lot so I could share with friends! I decided not to rinse the daikon after sprinkling with salt. I just reduced the amount of salt and mixed the rest of the ingredients. I also don’t wait until the next day to eat. It’s good to eat right away especially with baked fish! Again, thank you for sharing this recipe!5 stars

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