Pickled Daikon slices are great as a snack, as a ban chan dish, or added to kimbop or Ssam style leaf wraps.
Please note that this is NOT the Yellow Pickled Daikon.
- Yields: 2 1/2 cups
- Difficulty: Easy
- Total: 48 hours
- Active: 30 minutes
- 2 pounds fresh Daikon Radish 1/2 cup water 1/2 ounce dried kombu (kelp)
- 2 teaspoon salt
- 2 1/2 cups rice vinegar
- 1 cup sugar
- 1/2 cup broth
- 1/2 cup water
- 1/2 ounce dried kombu (kelp)
- Wash fresh Daikon in cold water. If needed, remove the skin with a vegetable peeler. Shave or slice the Daikon cross wise into “poster paper” thin slices. Place the sliced Daikon into a bowl, add salt, and mix well. Let stand about one hour.
- Broth: Bring water to a boil and add the kombu. Reduce heat to medium low and simmer for fifteen minutes.
- Sterilize a jar or other lidded container (large enough for about 3 cups) in a boiling water bath for about three minutes.
- Marinade: Remove Kombu from broth and discard. Add vinegar and sugar to the kombu broth. Increase heat to medium and sitr until sugar is completely dissolved. Continue heating until marinade just begins to lightly boil. Remove from heat.
- Final Mix: Transfer Daikon to a strainer and press out excess moisture. Place into the sterile container and add hot marinade. Stir gently and let cool. Cover and refrigerate. Daikon slices will be ready to eat in 48 hours.