Go Back Email Link
–+ servings
Overhead shot of a plate of slices of yellow pickled daikon radish.
Print Pin
4.82 from 32 votes

Pickled Daikon Radish (Takuan)

Daikon Radish Pickled (called Takuan in Japanese) is a perfect side dish for many Japanese meals. The large white daikon radish is sliced and marinated in a mixture of vinegar, salt, and sugar. Ground turmeric gives it a distinctive bright yellow color. It’s pleasantly crunchy and bursting with tart, sweet, and salty flavor.
Course Side Dish Recipes
Cuisine Japanese
Keyword pickled daikon, pickled vegetables, pickles, quick pickles
Prep Time 10 minutes
Additional Time 25 hours
Total Time 25 hours 10 minutes
Servings 1 quart
Calories 476kcal
Author Robin Donovan

Ingredients

  • 1 daikon radish about 1 pound, peeled and cut into thin rounds or half-rounds
  • 1 tablespoon kosher salt
  • ½ cup granulated sugar
  • ½ cup rice vinegar
  • ¼ cup water
  • 1 teaspoon ground turmeric

Instructions

  • Place the sliced daikon in a colander and add the salt. Toss
    to mix and then let stand in the sink or over a large bowl for about 1 hour.
  • Transfer the daikon to a glass jar.
  • In a small saucepan, combine the sugar, vinegar, and water
    and heat over medium heat, stirring frequently, until the sugar dissolves. Remove the pan from the heat and stir in the turmeric.
  • Pour the vinegar mixture over the daikon slices in the jar. Cap the jar, shake to make sure all of the daikon is in the brine.
  • Refrigerate for 24 to 48 hours before serving.

Notes

The pickles will last in the refrigerator for at least a month.

Nutrition

Serving: 8 | Calories: 476kcal | Carbohydrates: 115g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 7055mg | Potassium: 824mg | Fiber: 6g | Sugar: 108g | Vitamin C: 75mg | Calcium: 110mg | Iron: 2mg