Korean Pickled Radish


Recently I picked up some pretty cheap white radish or daikon (korean white radish) which prompted me to make and share this recipe with all of you.

Pickles is not something I ate growing up, apart from the pickles that came in a MacDonald’s cheeseburger. And even then, I’d pick them out and toss them to my sister or Mama Choy to clear up. πŸ˜›

I simply was not a fan of pickles.

UNTIL!… University. I don’t remember the exact point or restaurant I discovered this, but I am sure it was with some friends (M&N) eating KFC (Korean Fried Chicken) that I discovered that pickles can actually be yummy ^_^

I discovered how to make these types of pickles which I refer to as “cheat’s method for pickles” from my neighbor

She shared with me the secret O_o of pickling root vegetables, that I could eat without my nose screwing up, WHERE HAS THIS BEEN ALL MY LIFE!!

I like to have it along side BBQ meats, with dumplings, with noodles, as a snack on its own, or my favorite is to have it after a heavy meal and it makes me feel so much better!

Let me show you how easy it is to eat it, and it goes with almost ANYTHING πŸ˜›

Korean Pickled Radish

1/2 cup Water
1/2 cup White Vinegar
1/2 cup Sugar
2 small White Radish or Daikon

Note: as long as you use equal sugar, water, vinegar measurements you can pickle any amount of radish πŸ˜€


Measure out the liquids and sugar and stir until sugar has dissolved

Wash, peel and cut radish into about 1cm cubes

Cubed daikon

Place into a clean jar or container and fill with liquid

Pickled Daikon

Place into the fridge for minimum 3 days. (The longer you leave it the crunchier and more sour the radishes become)

And ENJOY! πŸ˜€

Can be stored in the fridge for up to a month.

Discard the liquid once all radish eaten

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