Flower Daikon Pickle (Pink Japanese Radish Tsukemono)

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Flower Daikon Pickle (Pink Japanese Radish Tsukemono)

A quick and easy recipe for vibrant, cherry blossom-shaped pink daikon pickles dyed naturally with red cabbage. Perfect for elevating bento boxes, chirashi sushi, and sandwiches with a refreshing, sweet-and-sour crunch.

Prep Time20

Cook Time2

Marinating Time12

Total Time12 22

Course: Garnish, Side Dish

Cuisine: Japanese

Keyword: bento, daikon pickle, Japanese pickles, tsukemono

Servings: people

Calories: 105kcal

Ingredients

For the Sweet Pickle Brine

300 ml Rice vinegar Alternatives: white wine vinegar or apple cider vinegar
8 tbsp Granulated sugar
2 tsp Sea salt

The Vegetables

0.5 pc Daikon radish large
0.25 pc Red cabbage finely shredded

Instructions

Make the Pickle Brine: In a small saucepan, combine the rice vinegar, granulated sugar, and sea salt. Place over medium heat and let the liquid simmer gently, stirring occasionally, just until the sugar and salt are completely dissolved. Turn off the heat and let the brine cool down completely to room temperature.
Shape the Daikon (Kazarigiri) :Peel the daikon radish and slice it crosswise into rounds roughly ½ to ¾ inch thick. Use a Sakura (cherry blossom) vegetable cutter to punch out the flower shapes. For an authentic touch, use a small paring knife to carve gentle, shallow curves along the petal faces for a dimensional 3D look.
Shred the Cabbage :Finely shred the quarter head of red cabbage to maximize the release of its natural purple dye.
Pack and Refrigerate Layer and pack the daikon flowers and shredded red cabbage into a clean glass jar. Pour the cooled pickle brine over the top until all the vegetables are completely submerged. Seal the lid tightly and store in the refrigerator. The pickles will be beautifully pink and ready to eat within 12 to 72 hours.

Notes

Color Customization: The longer the daikon sits with the cabbage, the darker it gets. For light pastel pink, pull them out after 1-2 hours. For deep magenta, leave them for 24-72 hours.
Two-in-One Pickle: Don't throw away the red cabbage! It pickles beautifully alongside the daikon and makes a wonderful tangy addition to salads.
Storage: Keep stored in an airtight glass jar in the refrigerator for up to 2–3 weeks.
Bento Assembly Suggestion: Arrange a bed of Gomoku sushi in a bento box. Garnish elegantly with cucumber ribbons, shredded egg crepes (kinshi tamago), your pink flower daikon pickles, salmon caviar (ikura), and a sprinkle of toasted sesame seeds.

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