Easy Pickled Daikon | The Woks of Life

[@FrontYardFreedom]

I have been growing a lot of daikon radish and cabbages, I used your recipe to pickle a bunch of them together with some carrots. It came out quite well, thank you for the video.

[@ninaphommavongsy5016]

Thank you for sharing with us, I will definitely try how to make this someday

[@mynvision]

Whoa, my mom and I were just discussing these exact same pickles, because I was mentioning the Japanese and Korean versions of daikon pickles. She reminded me of these, and now I want to make some of these, too. We used to eat these all the time when we ate out.

[@Thewoksoflife1]

that's amazing! It used to be so common and now we hardly ever see it. Sounds like the perfect project for you two! :)

[@tatan4ik]

Thank you for your recipe! My daikon was a little bitter so instead of eating it row (i use it as one of salad ingredients) i found your recipe and tried to pickle it, but its almost 24 hours now and it tastes even bitter than yesterday. Any advice on what i could have done wrong? I left it in the fridge pickling for longer, lets see if this helps. Also, i only had rice vinegar and no white vinegar, so i only used rice vinegar for brine, so im not sure if maybe that made it bitter.

[@iu-mienhfuntv5418]

Thanks ❤❤❤❤❤❤❤

[@EmprezzKayagirl]

Anythng else i can use apart from rice wine vinegar pls. Tryng to cut my sugars down

[@larisacrawford5674]

If you get the rice vinegar unseasoned, there is no added sugar or salt

[@bladerunner5788]

what about just using grater

[@dorisagape9768]

Thank you hoping this method will work with my beets.

[@sugarcube700]

Why extract the water from the vegetables befor fermenting? Don't you want them crunchy?

[@Thewoksoflife1]

Extracting the water helps make them crunchy and avoids watering down the flavor in the final product :)