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Deliciously Tangy Pickled Daikon with Shio Koji Recipe

Pickled Daikon with Shio Koji

A quick and easy recipe for tangy pickled daikon with shio koji that elevates any meal. This refreshing side dish is perfect for various occasions!
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Prep Time 15 minutes
Total Time 1 day
Course: Side Dish
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Pickled Daikon
  • 1 medium daikon radish peeled and sliced
  • 3 tbsp shio koji
  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp salt
  • water as needed to cover the daikon

Equipment

  • Mixing Bowl
  • Clean Jar
  • Peeler

Method
 

  1. Step 1: Start by peeling the daikon radish. Then, slice it into thin rounds or matchsticks, whichever you prefer.
  2. Step 2: In a mixing bowl, combine the shio koji, rice vinegar, sugar, and salt. Stir well until the sugar is fully dissolved.
  3. Step 3: Add the daikon slices to the bowl and toss them gently until they are evenly coated with the shio koji mixture.
  4. Step 4: Pack the coated daikon into a clean jar, pressing down to remove any air pockets for better pickling.
  5. Step 5: If needed, add water to cover the daikon completely.
  6. Step 6: Seal the jar tightly and refrigerate for at least 24 hours to let those flavors meld together.
  7. Step 7: After that, enjoy your pickled daikon as a refreshing side dish or a zesty garnish!

Notes

Store your pickled daikon in the refrigerator, where it will stay fresh for up to two weeks. The flavors will continue to deepen over time.