“A friend gave me this recipe and it's great. From the time she was a toddler, my daughter has loved to snack on this, the spicier the better. Adjust the ingredients to your taste, making it sweeter, spicier, or more sour. I know the sodium content in this will be astronomical, but remember that you don't consume all the soy sauce and that this is used as a condiment. Prep and cooking time does not include drying the daikon or allowing the pickles to sit overnight.”
1 batch

Ingredients Nutrition


  1. Take the daikon and put it out into the sun for a day until the skin gets a bit wrinkly and the surface dries.
  2. Wash, peel, and cut the daikon lengthwise. Chop the daikon halves into 1/8 or 1/4 inch semi-circles.
  3. Wash the konbu piece(s).
  4. Put the konbu, soy sauce, rice vinegar, brown sugar, ginger, and red pepper in a pan, bring it to boil.
  5. Remove from heat.
  6. Add the daikon while the brine is still hot.
  7. Put into a jar or bowl, cover well, and refrigerate overnight.
  8. Enjoy!

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