Recipes // Side Dishes // Daikon Digestive Support Pickles

Daikon Digestive Support Pickles


By Mee Tracy McCormick


  • 1 cup of peeled thinly sliced daikon, or any radish or carrot or make a combo of the two.
  • ½ cup of ume boshi plum vinegar
  • 1 cup of water.


  1. Combine the water and ume boshi vinegar in a glass jar.
  2. Peel and thinly slice your daikon or carrots into rounds.
  3. Add the veggies to the glass jar and shake. Remove the top and replace with cheese cloth or a paper towel. 
  4. Leave this jar on your counter top covered with cheese cloth for 24 hours, swapping the paper towel for the jars lid and store your pickles in the refrigerator for a few weeks.
  5. These pickles are ready to be eaten at 24 hours but will only get better with time.

*Try one and if it’s too salty give it a quick rinse.

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