by Michael Baumgärtner

Pickled radish

Photograph of radish

Very popular as stuffing for Maki-zushi or side dish is the pickled japanese Daikon. Unfortunately the traditional preparation of Takuan is very large-scale because you have to wait about six months for the fermentation. As a fast alternative the following recipe presents itself.

Pickled radish


  • 1 white radish
  • 4 tablespoons salt
  • 4 tablespoons sugar
  • 4 tablespoons rice vinegar
  • 1 cup water
  • ¼ teaspoon yellow food color


Peel the radish, then cut in quarters lengthwise. Bring the other ingredients in a pot to boil and stir until the sugar dissolves. Let cool off and pour over the radish pieces. Put the radish in the refrigerator and let soak well for two days. Turn now and then. If you wish, you may add chili pepper to the marinade.