Yellow Pickled Radish: Healthy Pickle under $2

This yellow pickled radish recipe is super simple and affordable. It is made from 100% natural ingredients, no food colouring needed. It only takes 10 mins to prepare, and can last up to a month in the refrigerator. You can consume whenever you needed during the time. Yellow pickled radish is a popular side dish in Asia. It is commonly used in sushi, pair with stews, or noodle soups as a side dish. It is also perfect for a sandwich or a wrap. The type of radish used is Daikon Radish, which helps with cancer prevention, lower inflammation, and rebalances digestion system.

What is the yellow pickled radish taste like?

It taste sweet, sour, and salty. The texture is a bit crunchy, and I love to have it with the layered beef bread so much. It adds the freshness to the meat and it is so juicy.

Are pickled radish healthy?

Radish is low in calories, and contains vitamin A, B6, C, E, and K. It helps digestion system and improves immune system. Pickled radish provides many good bacteria, such as prohibits. It helps gut health, and increase the gamma-aminobutyric acid, which is anti-anxiety and anti-depression.

Ingredients:

Daikon Radish: 1
Sugar: 1/2 cup
Salt: 1 tbsp
White vinegar: 2 tbsp
Turmeric: 1 tsp

Prep Time: 10 Mins
Cooking Time: 2 Days
Total Time: 2 Days
Serving: 6-8

Instruction:

1. Combine the sugar, vinegar, salt, and turmeric in a small bowl. Then mix well.
2. Wash the daikon throughly, then peel it.
3. Cut the daikon in half horizontally, then cut in half or 1/4 vertically.
4. Place all the daikon in a bag, then pour the wet mixture in the bag. After that, rub, rub, and rub till all mixed well.
5. Transfer everything to a container or a glass jar.
6. Refrigerate for 2 days. Then cut it up to serve.

Tips:

• When the daikon size is smaller, it would result a shorter pickling time.
• If you slice it into a half moon shape and pickle over night, it would be ready the next day. But keep it in mind, it would shrink in size during the pickle process.
• Add a tbsp white liquor to preserve for a longer time.
• I used turmeric for the colour. White pickled daikon radish is also taste good.
• Pickles will become very watery after 24 hours. The juice will cover the container or the jar.
• If you prefer spicy, add a chilli when pickling.

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