White Radish Recipe

Peel and cut daikon

Peel the daikon with a vegetable peeler. Trim both ends. Cut the radish into the desired shape: 1/4-inch rounds, 1/4-inch half-moons, or 1/2-inch matchsticks. Aim for uniform pieces so they pickle evenly. You should get about 6–8 cups of cut radish from a 1 kg daikon.

Salt draw (optional for crisper texture)

Place the cut radish in a bowl and sprinkle 1 teaspoon of kosher salt over it. Toss and let sit 15–20 minutes. After waiting, drain any liquid that has accumulated and pat the radish dry with a clean towel or paper towels.

Prepare aromatics

Peel and thinly slice the garlic cloves. Peel and slice the ginger into thin matchsticks or 1–2 mm slices. Trim and slice the green onion on a bias into 1/4-inch pieces for garnish.

Combine water, rice vinegar, granulated sugar, kosher salt, and whole black peppercorns in a small saucepan. If using chili flakes, add them now. Warm the mixture over medium heat, stirring until the sugar and salt have fully dissolved and the liquid just reaches a simmer (do not boil vigorously). Remove from heat and let the brine cool to warm (about 10–15 minutes). Taste and adjust: it should be tangy-sweet with a slightly salty backbone.

Place the prepared radish and the sliced garlic and ginger into a clean, heatproof jar or container (a 1-liter jar works well). Pack the pieces so they sit snugly but not crushed.

Pour the warm brine over the radish and aromatics so all solids are fully submerged. Use a small weight or a folded piece of clean parchment to keep the radish submerged if necessary.

Let the jar cool to room temperature uncovered (about 30–45 minutes). Once cool, close the jar with a lid and refrigerate.

Allow the radish to pickle for at least 4 hours for mild flavor, preferably 24 hours for best texture and flavor. The pickled radish will continue to develop flavor over 2–3 days.

When ready to serve, drain the radish from the brine or serve with a few spoonfuls of brine, depending on preference. Sprinkle the sliced green onion on top. For a glossy finish and a touch of richness, drizzle 1 teaspoon neutral oil over the radish and toss lightly.

Store: keep refrigerated in its brine for up to 3 weeks. Use clean utensils each time to preserve quality.