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Crunchy Vegan Pickled Daikon Radish (3-Ingredient)

Made with just three ingredients and a spicy kick from hot peppers, elevate your meals with these crunchy vegan Pickled Daikon Radishes!
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Prep Time 25 minutes
Cooling + Refrigeration Time 3 hours
Total Time 3 hours 25 minutes
Course Side Dish
Cuisine Japanese
Servings 6 servings

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