What is
Pickled Daikon?

Pickled Daikon is a popular Asian side dish made from daikon radish that is sliced and marinated in a mixture of vinegar, sugar, and salt. It has a crisp texture and a slightly sweet, tangy flavor.

Origins & History

Pickled daikon has its roots in East Asian cuisine, particularly in Japan and Korea. In Japan, it is known as 'takuan' and is often served with rice or as a side dish. In Korea, it is called 'dongchimi' or 'mu' and is a common ingredient in various dishes. Pickling is a traditional method of preserving vegetables in many cultures.

Taste & Texture

The taste of pickled daikon is a balance of sweetness and tanginess with a crunchy texture. It offers a refreshing contrast to richer dishes.

Ingredients

Daikon Radish

A large, white, elongated radish that has a mild flavor. It's the primary ingredient in pickled daikon.

Vinegar

An acidic liquid used in pickling to provide tartness and preserve the vegetables.

Sugar

A sweetener that balances the acidity of the vinegar, enhancing the flavor of the pickle.

Salt

Used to draw out moisture from the daikon and aid in the pickling process.