Skip To Content Close Keyboard Navigation
Exciting New Changes for Kitazawa Seed Company - Click Here to Learn More

Your cart

Close

Your cart is currently empty.

Login

Close

Daikon Tsukemono (Radish Pickles)

Most Japanese meals are served with vegetable pickles, tsukemono. The pickling is done in various methods depending on desired flavor and length of storage. Some are preserved for only 1-2 days to 5-10 years.

  • Daikon (giant white radish)
  • 1/3 cup salt
  • 2 1/2 cups sugar
  • 1/2 cup vinegar
  • Chile pepper

Cut daikon into 1/2" x 1 1/2" pieces. Pack daikon into a glass container. Bring salt, sugar and vinegar to a boil. Pour the hot vinegar solution over the daikon. Cover with lid. Refrigerate 3-4 days. Stir once or twice. This tsukemono is not intended for long keeping.

Seeds for this recipe:
Daikon (giant white radish)

Share on

Leave a comment

Your email address will not be published. Required fields are marked *

%HHours
%MMinutes
%SSeconds
%-dDays
%HHours
%MMinutes
%SSeconds
%-wWeeks
%-dDays
%HHours
%MMinutes
%SSeconds
%HHours
%MMinutes
%SSeconds
%-dDays
%HHours
%MMinutes
%SSeconds
%-wWeeks
%-dDays
%HHours
%MMinutes
%SSeconds
//cdn.shopify.com/s/files/1/0614/3796/8618/t/6/assets/favicon-dark.webp?v=9952303685507356366 //cdn.shopify.com/s/files/1/0614/3796/8618/t/6/assets/option-a.js?1852 //cdn.shopify.com/s/files/1/0614/3796/8618/t/6/assets/option-b.js?1852 Back to top