Reviewed: Jul. 24, 2012

I've never had Daikon Radish before so I bought some to try this recipe. It was good but you do have to acquire a taste for Daikon radishes. I'm glad I tried this but don't think I would make again for myself.

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Reviewer:

osogood2

Reviewed: Jun. 1, 2012

Very easy to make. I did not notice the odor that some reviewers reported. Made a good-textured pickle, but I'm afraid Daikon radish is an acquired taste. Ours came in a CSA box and was the first one I'd ever tried. I and my family, though we generally like spicy dishes, just didn't care for the spicy radish tang. We gamely munched on the pickles for a couple of days just so they wouldn't go to waste but I wouldn't make them again.

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Reviewer:

GKH

Reviewed: Nov. 13, 2011

These are insanely good! I made them on Friday and by Sunday night, when there were only two left, they reached perfection. I cut them into flower shapes with a vegetable cutter and at the end added some pickled ginger, which was super good. Also I added some furikake. This recipe has infinite possibilities, but the pretty shapes you can make with a daikon, and the final delicate flavor are probably the best.

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Reviewer:

NOWYAT

Reviewed: Oct. 23, 2011

These turned out bland and not tasting very pickled.

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Reviewer:

Haley

Cooking Level: Intermediate

Reviewed: Dec. 10, 2010

First, the smell is overpowering as it marinates. You want to believe it will taste better than it smells, but it just doesn't. I would rather shred my daikon and make the pan fried daikon cakes from this site than endure the smell and bad taste of these "pickles".

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Reviewer:

MARIGOLD1199

Cooking Level: Intermediate

Living In: Morrison, Colorado, USA

Reviewed: Nov. 17, 2010

These had a nice crunch. Not much taste, so the sesame oil was key. The ones I have had at Japanese restaurants were red/yellow so I wonder what they added.

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Reviewer:

robchef

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: Nov. 5, 2010

Simple and easy. I did not add sesame oil but will next time to make it more flavorful.

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Reviewer:

julleee

Reviewed: Apr. 10, 2010

I followed the recipe exactly and the pickles came out quite vinegary. I liked it, but my husband didn't. I'll probably dillute the pickling solution with water next time.

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Reviewer:

Mei

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Fayetteville, North Carolina, USA

Reviewed: Mar. 2, 2010

A nice way to work Daikon into a meal. Also makes a decent low cal topping for green salad.

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Reviewer:

elgatoesme

Home Town: New York, New York, USA

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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