Learn how to make a simple Japanese daikon pickle with Hiromi Yuasa.
This recipe is similar to Japanese traditional pickles called Kōhaku namasu that are typically served in a special New Year’s dish. Kōhaku translates to “red and white” which is an auspicious colour in Japan. Carrots represent the colour red, daikon for white.
To be honest with you, I never used to like them as they are a bit too sweet for my liking. Adding lemon and ginger gives this pickle a perfect kick. And this has become me and my daughter’s favourite pickles this spring. Hope it will become one of your favourites too!
Japanese Daikon Pickle Recipe
- Bay leaves
- 60ml vinegar
- 60ml lemon juice
- 50ml water
- 40g to 60g sugar
- 1 Tsp salt
- Peel daikon and carrots, cut them into sticks. Peel and slice ginger. Two to four slices should be enough. Slice lemons.
- Place them all and a bay leaf in your pickle jar or container.
- Place water, sugar (depending on your taste, adjust sugar amount between 40g to 60g) and salt in a sauce pan and heat until sugar and salt dissolve completely.
- Add lemon juice and vinegar (I use apple cider vinegar) in the sauce pan.
- Pour the pickle liquid into the jar, make sure it covers all the vegetables. Once it cools down, put a lid on and refrigerate.
Your pickles are ready to eat from the next day.
These pickles are perfect for spring or summer, as lemon and ginger give a refreshing taste! But they are so yummy I make them all year around.
Want more pickle goodness? Check out Hiromi’s Nukazuke recipe.