Pickled Preserved Daikon Radish

Preserved daikon radish pickled with garlic and chilis, the perfect accompaniment to rice and noodles dishes.



Daikon radish is crunchy and mild-tasting radish used for many Asian dishes. Many people may be more familiar with fresh daikon radishes for quick pickles in or as a tasty vegetable in a soups. What most may not be familar with is sweetened preserved daikon radish which is often a flavor enhancer for soups, stir fry dishes and condiments. You can often find these sweetened preserved daikon radishes in packages at an Asian grocery store or you can make your own preserved daikon. These pickles serve as the perfect crunchy addition to a meal.


Ingredients:


3 packages sweetened, preserved daikon radish, sliced

1/2 cup minced garlic

1/2 cup crushed birds eye chilis (or sambal oelek)

1 cup sugar

1 cup vinegar


Visual Directions:



You can find these sweetened preserved daikon radishes at an Asian grocery store. I prefer to buy the whole pieces to be able to slice it myself but you can also purchase pre-sliced that are finger length.



Rinse the daikon radishes thoroughly in water, dry then slice accordingly into finger-length slices. Set aside.



Finely mince garlic cloves.



In a bowl, mix minced garlic, chopped chilis or sambal oelek, sugar and vinegar.



Pour the mixture onto the daikon and thoroughly mix.




Once each piece is fully coated, add it into a sterilized jar with a lid for pickling.



Close and place onto your kitchen counter for 24 hours then transfer to the fridge. The daikon will be ready for serving after 1 week in the fridge.


Directions:

  1. Rinse the daikon and dry thoroughly then cut length-wise into finger-sized slices.

  2. Finely mince the garlic.

  3. Mix sugar, minced garlic, chili paste (or sambal oelek and vinegar in a bowl.

  4. Add in the mixture to the daikon and mix thoroughly so each piece is coated.

  5. Add the daikon into a sterilized jar with a lid and pour all of the liquid mixture until full.

  6. Place onto counter at room temperature for 24 hours then transfer to the refrigerator.

  7. Refridgerate for 1 week before serving.