Picked Daikon Radish

Usually, we would find white daikon in the grocery stores, but there are actually many other skin colors such as red, pink, purple, and black. I have tried white daikon many times at the restaurants and making it at home, but rarely eat purple so I gave it a try. Also, the color captured my attention.

Taste : To me, there was no difference with the white daikon.

Recipe - 𝐏𝐒𝐜𝐀π₯𝐞𝐝 πƒπšπ’π€π¨π§ π‘πšππ’π¬π‘

  • Servings: 2
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Great side dish while eating Korean BBQ.


  • 1 medium size Daikon Radish
  • 1 cup distilled vinegar
  • 1 cup white sugar


  1. Wash and peel the daikon radish to remove the skin.
  2. Remove the roots with the knife, then start slicing into thin slices (picture below)
  3. In a bowl, combine both sugar and vinegar. Mix until sugar is dissolved.
  4. Place the sliced daikon into the bowl and let it marinade for 30 minutes in the fridge.
  5. After 30 minutes, mix around the daikon once again making sure all slices are marinated and leave in the fridge for another 30 minutes before serving.

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