A glass bowl filled with finely diced red and orange vegetables, topped with a bay leaf, on a white background.

Kikkoman Quick Pickled Daikon & Carrot

Serves 1.5 quarts (enough for 30–40 mini tacos)
Total Time 20 minutes + 1 hour chill
Prep Time 20 minutes
Cook Time 20 minutes

About

Recipe created in partnership with Chef Evan Gonzalez at The AToN Center. This quick pickle combines daikon radish and carrot in a light, crisp brine made with Kikkoman® Rice Vinegar and kosher salt to draw out moisture and enhance texture. The result is a clean, bright garnish that adds acidity and crunch to tacos, rice bowls, or grilled meats. For application inspiration, see our Confit Duck Carnitas Tacos recipe.

Ingredients

  • 4 cups carrot, small dice
  • 4 cups daikon radish, small dice
  • 1 cup onion, small dice
  • 2 tablespoons kosher salt
  • 2 cups hot water
  • 1 cup Kikkoman® Rice Vinegar
  • 1 cup distilled white vinegar
  • 2 teaspoons chili flakes
  • 6 cloves garlic
  • 4 bay leaves

Directions

  1. In a medium bowl, toss the diced carrot and daikon with kosher salt. Let sit for 10–15 minutes to draw out excess moisture. Rinse thoroughly and drain well.
  2. In a separate bowl or heatproof container, combine the hot water, Kikkoman® Rice Vinegar, distilled white vinegar, onion, chili flakes, garlic, and bay leaves. Stir to combine.
  3. Place the rinsed vegetables into a clean container or mason jar. Pour the brine over the vegetables, ensuring they are fully submerged.
  4. Let the mixture sit at room temperature for 30 minutes, then cover and refrigerate for at least 1 hour before serving.
  5. Store refrigerated for up to 1 week.
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Products in Recipe

A 1-gallon plastic jug of Kikkoman Rice Vinegar with a green cap and label stating "Bring Salads to Life.

Rice Vinegar