Sweet Pickled Daikon Radish
Show: Food 911Episode: Korean BBQ
Rate This RecipeRead users' reviews (3)
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Total Reviews: 3
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By waterpixie1221
Flagstaff, AZ
on February 17, 2012
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I let mine sit for a week or so before they were the way I like them. Maybe just a tiny bit too sweet. This is my most favorite sushi filling, but I think next time I will use white vinegar to see how it comes out. But I am thrilled to have them!
By pennyrule
nomadic
on March 29, 2008
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This recipe is a good basic sweet version of pickled daikon. But I take issue with the idea that this will last only two weeks. This won't even be at it's best until after a week of pickling in the fridge. Certainly, the point of pickled foods is that they have a much longer shelf life as they are preserved by the vinegar.
By cduhigg_501836
Columbus, OH
on July 06, 2004
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I really like this recipe. It's great to keep in the 'fridge as a quick relish-type side.