Making authentic Korean pickled radish at home is easier than it seems. These healthy radish pickles take less than 45 minutes to make!

When Grey and I were first married, I wanted to try my hand at all different kinds of cuisine. In fact, the first year we were married, I tried a new recipe every night. We went an ENTIRE YEAR without eating the same meal twice. Typing that now, it seems hard to believe, but it’s true. Now we work from a large extended pantry and have a regular dinner rotation of tried and true recipes. I like to try out a new one usually about once a week, just for fun.

Having fun in the kitchen creating recipe is one of my favorite hobbies. I think because the end result always gathers the people I love around the table.

These Korean pickled radishes are a fun recipe to try with kids. We grow radishes in our fall and winter garden, (check out our fall planting guide here!) and am always looking for new ways to use them.

This recipe uses Daikon radishes. They can be cut into spears or half moon shapes depending on your preference. Korean pickled radishes are typically served along side a heavy meat dish, with sushi, or even after a meal to aid digestion.

Making Korean pickled radishes at home requires few ingredients and is an easy project act uses up some of those winter radishes from the garden.

daikon radish next to pickling ingredients

Tools you’ll need to make Korean pickled radish

Small saucepan
Jars or glass food storage containers

Ingredients you’ll need to make Korean pickled radish

1 Large Daikon radish
1½ tbsp salt (1 tbsp for marinating the radish, ½ tbsp for the broth)
½ tsp turmeric powder
½ cup sugar
1½ cup water
1 cup rice vinegar

How to make Korean pickled radish

Peel a large daikon radish. Cut the radish crosswise into the length of your jar or glass food storage container.
Cut the radish lengthwise into ½-inch wide strips. The radish can also be sliced into disks or half-moon shaped slices.
Put cut radish into a large bowl, sprinkle 1 tbsp of salt over the radish. Rub the salt evenly on radish. Set aside to marinate for 30 minutes.
In a medium saucepan, add turmeric powder, sugar, salt, and water. Bring to a boil. Stir until all the sugar has dissolved.
Turn off the heat. Add rice vinegar to the saucepan. Set aside.
After the radish strips and/or slices have been marinated for 30 minutes, drain, rinse with cold water, squeeze out excess water, put radish in clean containers.
Pour the turmeric vinegar mixture over the radish.
Let it cool down, cover the lid and keep in the fridge overnight before using.
Homemade picked radish can last in the fridge for up to 1 month.

Korean pickled radish tips

Peel the radish for the best results-these radishes are crunchy and tender when the skins are removed.
Use a glass food storage container-avoid using plastics to store your Korean pickled radishes since the vinegar is acidic.
Grow your own radishes, if you can. Sometimes store-bought radishes are bitter because they were not harvested young.
Use a clean container-since the radishes can be stored for up to one month, you want to be sure to start with a nice clean jar or glass food storage container.
Use cool water when rinsing the radishes. Using cool water will allow the radishes to stay crisp.
Don’t skip the salt marinating! This will improve the flavor and appearance of your Korean pickled radishes.
Keep your pickled radishes in the refrigerator. This is not a shelf stable product!

What makes Korean pickled radishes yellow?

Often the Korean Pickled radishes purchased in grocery stores or ordered at restaurants are made with artificial coloring. This recipe uses turmeric to give the pickled radishes a yellow color. This is a much healthier option and might just be already in your kitchen!

Serving Suggestions for Korean Yellow Pickled Radish

With Sushi
In Salads
With fried chicken or fish
Stir-Fry
Poke Bowl
All on it’s own!

Commonly asked questions

Is Korean pickled radish good for you?

Korean pickled radishes are used to aid digestion. Daikon radishes have tons of probiotic benefits and contain essential vitamins and minerals. So, making Korean pickled radishes are just yet another way to get in those veggies!

How should I eat a Korean radish?

Korean radishes can be eaten raw, or added to cooked dishes like stews or soups. And They also can be used to make radish kimchi or added to salads.

Can I cut radishes in a disk or half moon shape to make pickled radishes?

Yes! Radishes can be cut into cubes, disks, half-moon, or match sticks. However you plan on using them, should determine how they are cut.

Why do my Korean pickled radishes taste bitter?

The main cause of overly bitter daikon is due to plant stress during the growing stage. Plant stress causes a chemical compound that causes the daikon bitterness.

Can I make Korean radishes with pink radishes?

Yes! Korean pickled radishes could be made with pink radishes. The texture and shape will be different of course, but pink radishes would still taste delicious with this recipe.

What do Korean Pickled radishes taste like?

If the radishes you got are young and fresh, they should have little to no bitterness. When the radishes are finished being pickled they are sweet and salty, and have a crispy fresh texture.

How long will pickled radishes last?

These will last in your fridge for one month. Use your radishes within 30 days to ensure peak freshness!

Let me know in the comments if you give this recipe a try!

Korean Pickled Radish

Making authentic Korean pickled radish at home is easier than it seems. These healthy radish pickles take less than 45 minutes to make!

Ingredients

1 Large Daikon radish
1½ tbsp salt (1 tbsp for marinating the radish, ½ tbsp for the broth)
½ tsp turmeric powder
½ cup sugar
1½ cup water
1 cup rice vinegar

Instructions

Peel a large daikon radish. Cut the radish crosswise into the length of your jar or glass food storage container.
Cut the radish lengthwise into ½-inch wide strips. The radish can also be sliced into disks or half-moon shaped slices.
Put cut radish into a large bowl, sprinkle 1 tbsp of salt over the radish. Rub the salt evenly on radish. Set aside to marinate for 30 minutes.
In a medium saucepan, add turmeric powder, sugar, salt, and water. Bring to a boil. Stir until all the sugar has dissolved.
Turn off the heat. Add rice vinegar to the saucepan. Set aside.
After the radish strips and/or slices have been marinated for 30 minutes, drain, rinse with cold water, squeeze out excess water, put radish in clean containers.
Pour the turmeric vinegar mixture over the radish.
Let it cool down, cover the lid and keep in the fridge overnight before using.
Homemade picked radish can last in the fridge for up to 1 month.