Crunchy Vegan Pickled Daikon Radish (3-Ingredient)
Today we are making 3-Ingredient Crunchy Vegan Pickled Daikon Radish! Pickled daikon radish is a vibrant and tangy addition to any meal, providing a delightful crunch and a burst of flavor. This recipe features just three simple ingredients, makes it incredibly easy to elevate your dishes with a zingy, refreshing touch. The daikon radish, known for its mild flavor and crisp texture, takes on a whole new dimension when pickled, making it an excellent complement to sandwiches, salads, and bowls.
The magic of this recipe lies in its simplicity and the unique twist of adding hot peppers. The peppers infuse the pickling brine with a spicy kick, balancing the radish’s natural sweetness and the tanginess of the vinegar. This combination creates a delightful contrast that will tantalize your taste buds and add a layer of complexity to your favorite dishes.
Perfect for those who love to experiment with flavors, these pickled daikon radishes are not only vegan but also incredibly versatile. Whether you’re looking to add a crunchy topping to your tacos or a spicy crunch to your grain bowls, this recipe is a go-to for adding a burst of color and flavor with minimal effort. Enjoy the simplicity of homemade pickles with a kick that will keep you coming back for more!
Why You’ll Love This Crunchy Pickled Daikon Radish
Simple Yet Delicious: With just three ingredients—daikon radish, vinegar, and hot peppers—this recipe is incredibly straightforward yet delivers big on flavor. The simplicity allows the natural crunch and sweetness of the daikon to shine through, while the pickling process enhances its taste and adds a delightful tang. Plus, the hot peppers introduce a subtle kick that elevates the overall flavor profile without overwhelming your palate.
Healthy and Homemade: This recipe is not only vegan and free from artificial preservatives, but it’s also a great way to add more vegetables to your diet. Homemade pickles are a healthier alternative to store-bought options, allowing you to control the ingredients and avoid unnecessary additives. Plus, the fermentation process offers gut-friendly probiotics, making this crunchy pickled daikon radish a delicious and nutritious choice for anyone looking to enhance their meals with a homemade touch.
Substitutions
Daikon Radish: Regular red radishes are a good alternative, though they have a spicier, more peppery flavor compared to daikon. If you want a sweeter, crunchier option, julienned carrots can work well.
When choosing a Daikon radish, check for one that is bright white, with minimal spots. It should feel firm and solid when you squeeze it. Opt for medium to large radishes, as they tend to have a more even texture and flavor. Smaller radishes can sometimes be more bitter or have a tougher texture.
Rice Wine Vinegar: In Japanese pickled vegetables, traditionally rice wine vinegar is used. However, white wine vinegar or apple cider vinegar can be used.
Xylitol: Use regular white sugar. Note that all white sugar is not vegan though, because of the processing step in sugar where bone char is normally used. You can find white sugar that is specifically labeled as vegan. You can read PETA’s guide on sugar here.
Bird Eye Chilis: Omit these or substitute with a different hot pepper. Use just a little bit, as depending on the variety of pepper used, it can get spicy very quickly.
Pickled Daikon Radish Recipe Notes
- For a milder flavor, reduce the amount of hot peppers or use a milder variety. If you prefer more heat, feel free to add extra peppers or include some of the seeds.
- Feel free to experiment with additional spices and herbs in the pickling brine, such as garlic, ginger, or coriander seeds, to tailor the flavor to your liking.
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If you make this 3-Ingredient Crunchy Vegan Pickled Daikon Radish, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Crunchy Vegan Pickled Daikon Radish (3-Ingredient)
Equipment
- Saucepan
- Glass Jar
Ingredients
- ½ cup rice wine vinegar
- ½ cup xylitol
- 150 grams daikon radish julienned
- ½ cup water
- 1 medium bird eye chili sliced open lengthwise, optional
Instructions
- Julienne the daikon radish into matchsticks, about 1/8 inch thick.
- In a small saucepan, heat the vinegar and water over medium heat until it begins to simmer. Stir in the xylitol until it is fully dissolved.
- Place the sliced radishes and optional bird’s eye chili into a clean glass jar. Pour the hot vinegar mixture over the radish slices, ensuring they are fully submerged. Press the radishes down if needed to make sure they are covered by the brine.
- Allow the jar to cool to room temperature before sealing it with a lid, which will take 45 minutes to an hour. Then refrigerate the jar.
- The radishes will be ready to eat after a few hours, but their flavor will develop further if left for 24 hours. Leave it in the refrigerator for at least 2 hours, if not more.
- Once they are ready, use these pickled radishes as a crunchy, tangy topping for salads, tacos, sandwiches and more!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to two weeks.
