Pickled Radish Hawaiian-Style


  • Place daikon slices in a colander, sprinkle with salt and 4 teaspoons of brown sugar, mix well. 

  • Place the colander over a bowl and let drain for about 1 hour, or until the radish slices are blendable. 

  • Rinse the salt and sugar off a couple of times under cold running water and dry the slices well. 

  • Put the slices into two sterilized quart glass jars. 

  • In a small saucepan over medium heat add the vinegar, water, 1 cup brown sugar, turmeric, ginger, and chopped Hawaiian chili pepper. Bring to a boil, stirring to dissolve the sugar. Remove from heat. 

  • Carefully pour the hot turmeric brine into a strainer over the jars to cover the radish slices with the brine up to 1/4 inch from the rim of the jar. **Do this while your brine is still relatively hot, as this improves the final crunch factor of your radish slices. 

  • Screw the lid og the jar on tightly before the jar cools, then refrigerate for a minimum of two days, or as long as a week, as it ferments. 

  • At this point they are ready to eat. Pickled daikon will last for months stored in the refrigerator. 

  • 2 pounds daikon radish peeled and sliced into 1/4 inch slices

  • 2 tablespoons Hawaiian sea salt, or kosher salt 

  • 4 teaspoons plus 1 cup brown sugar

  • 3/4 cup seasoned rice vinegar 

  • 2 cups lukeward water 

  • 2 teaspoons powdered turmeric 

  • 2 1-inch slices peeled ginger, cut into strips

  • 2 Hawaiian chili peppers, seeded and chopped, or 1/4 teaspoons cayenne pepper, or to taste