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

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: Lima, Ohio, USA

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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