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Delicious Pickled Daikon with Shio Koji Recipe

Pickled Daikon with Shio Koji

A simple yet delightful recipe for Pickled Daikon with Shio Koji, this dish is quick to make and brings a burst of flavor to your meals, making it the perfect side dish to elevate any dinner!
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Prep Time 10 minutes
Total Time 1 day
Course: Side Dish
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Pickled Daikon
  • 1 large daikon radish
  • 3 tbsp shio koji a fermented mixture that adds flavor
  • 1 tbsp rice vinegar
  • 1 tbsp sugar to enhance natural sweetness
  • 1 tsp salt to draw out moisture and enhance flavor
  • Water

Equipment

  • Mixing Bowl
  • Clean Jar
  • Knife

Method
 

  1. Step 1: Peel the daikon radish and cut it into thin slices or matchsticks, depending on your preference.
  2. Step 2: In a mixing bowl, combine the shio koji, rice vinegar, sugar, and salt. Mix well until the sugar and salt are dissolved.
  3. Step 3: Add the sliced daikon to the bowl and toss to coat it evenly with the mixture.
  4. Step 4: If needed, add water to ensure the daikon is fully submerged in the marinade.
  5. Step 5: Transfer the daikon and marinade to a clean jar and seal it tightly.
  6. Step 6: Refrigerate for at least 24 hours before serving to allow the flavors to develop.
  7. Step 7: Serve as a side dish or garnish to your favorite meals.

Notes

Store your pickled daikon in the refrigerator for about 2-3 weeks. Ensure it's submerged in the marinade to maintain its crunch and flavor.