Total Time
30mins
Prep 15 mins
Cook 15 mins

A friend gave me this recipe and it's great. From the time she was a toddler, my daughter has loved to snack on this, the spicier the better. Adjust the ingredients to your taste, making it sweeter, spicier, or more sour. I know the sodium content in this will be astronomical, but remember that you don't consume all the soy sauce and that this is used as a condiment. Prep and cooking time does not include drying the daikon or allowing the pickles to sit overnight.

Ingredients Nutrition

Directions

  1. Take the daikon and put it out into the sun for a day until the skin gets a bit wrinkly and the surface dries.
  2. Wash, peel, and cut the daikon lengthwise. Chop the daikon halves into 1/8 or 1/4 inch semi-circles.
  3. Wash the konbu piece(s).
  4. Put the konbu, soy sauce, rice vinegar, brown sugar, ginger, and red pepper in a pan, bring it to boil.
  5. Remove from heat.
  6. Add the daikon while the brine is still hot.
  7. Put into a jar or bowl, cover well, and refrigerate overnight.
  8. Enjoy!
Most Helpful

5 5

Thank you I have always been a fan of diacon and one more way to use it is always welcome. Recipe is simple and can be altered easily as per your taste. I used thai chile was great.