Chinese Pickled Radish
A quick and easy Chinese-style pickled radish recipe that results in a crisp, tangy, and refreshing side dish. The simple brine of rice vinegar, sugar, and salt perfectly complements the radish's natural peppery bite, making it an excellent palate cleanser.
An original recipe by Forkin
- Total time
- 2 hr 10 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 108 kcal
Allergen information: may contain soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gdaikon radish, peeled and thinly sliced
radish prep
- 1 tspsalt
brine
- 180 mlrice vinegar
- 120 mlwater
- 80 ggranulated sugar
- 0.5 tspsalt
- 2 pcsdried red chili, whole(optional)
- 0.5 tspsichuan peppercorn, whole(optional)
Equipment
glass jar with lid · colander · small saucepan · cutting board · knife
The method
Step by step
- 1
Peel the daikon radish and slice it into thin rounds, about 2-3mm thick.
About 8 min
- 2
Place the radish slices in a colander, sprinkle with the salt for radish prep, and toss to combine.
About 2 min
- 3
Let the salted radish sit for 30 minutes to draw out excess moisture.
About 30 min
Cook’s note: This step is crucial for ensuring the radishes remain crisp after pickling.
- 4
Rinse the radish slices thoroughly under cold running water to remove the salt, then pat them completely dry with paper towels or a clean cloth.
About 3 min
Cook’s note: Make sure the radishes are very dry so they don't dilute the pickling brine.
- 5
In a small saucepan, combine the water, rice vinegar, granulated sugar, and the brine salt.
About 1 min
- 6
Heat the brine mixture over medium heat, stirring occasionally until the sugar and salt have completely dissolved. Do not bring to a boil.
About 4 min
- 7
Remove the saucepan from the heat and, if using, add the dried red chilis and Sichuan peppercorns.
- 8
Allow the pickling brine to cool completely to room temperature.
About 20 min
Cook’s note: Pouring hot brine over the radish will cook it and make it soft instead of crisp.
- 9
Pack the dry radish slices tightly into a clean glass jar.
About 2 min
- 10
Pour the cooled pickling brine over the radishes, ensuring they are fully submerged.
About 1 min
- 11
Seal the jar and let it pickle at room temperature for at least one hour before serving.
About 1 hr
Cook’s note: For best results and a more developed flavor, refrigerate for at least 24 hours before eating.
Per serving
Nutrition
- Calories
- 108kcal
- Protein
- 0.8g
- Carbs
- 25.4g
- Fat
- 0.1g
- Fibre
- 2g
- Sugar
- 23.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in a sealed jar in the refrigerator.
Serve chilled directly from the refrigerator.
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