Reviewed: May 10, 2009

I had some daikon leftover from making ramen and I'm so glad I found this recipe! I love pickles :> The sesame oil adds a really nice flavor and you only need a few drops. Some of my daikon were sliced, some were chopped. I found that its easier to work when its chopped or julienned.

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Reviewer:

Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 24, 2009

Maybe my plastic containers don't form perfect seals, but my house smelled of pickling juices for several days while these sat in the fridge. Consider yourself warned. The daikon pickles are decent, though certainly not the same style as you'd get at one of the few Chinese restaurants that have them. As for how I made them, I peeled the daikon (the recipe skipped this step) then chopped it. Because the recipe didn't say, I chopped it into 3/4 inch cubes. It took about half a large daikon to make 1 1/2 cups of chopped daikon. And, indeed, in step one they did release two tablespoons of water. In step two, I skipped the optional sesame oil.

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Mark P

Cooking Level: Intermediate

Living In: Berkeley, California, USA

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Reviewed: Jan. 6, 2009

nice 'n easy, but a bit bland, helped by using a bit of soy sauce

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LILBEAVER

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Reviewed: Nov. 13, 2008

Mine were stinky but yummy.Tastes a lot like korean food,loved it.

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TaraJ

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2008

These are great little gems. Made recipe as listed, next time I'll add a little less black pepper. I stored in an airtight glass container and it still perfumed my frig.

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SuziQ91

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Reviewed: May 26, 2008

I used half rice vinegar and half apple cider vinegar. These were much better after 2 days in the fridge. Great to snack on but also really good in a regular green salad. Oh, and I don't know about anyone else, but I always peel daikons. Thanks!

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Reviewer:

Caroline C

Cooking Level: Expert

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Reviewed: Jan. 22, 2007

I made with cider vinegar because I didn't have any rice vinegar handy. They came out a bit more bitter than I would have expected, but I still loved them! I will make these again! They were great and easy for a bagged lunch! Thanks!

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THEBOYCANPLAY

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Aug. 31, 2006

Very mildly pickled, but good taste and texture. Aside from chopping the daikon, there's very little work involved. I ate this with cucumber and avocado on flavored seaweed - a fabulous texture and taste combination!

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