daikon shiokombuzuke
大根の塩昆布漬け
Kenji Morimoto is a London-based Japanese American food writer and content creator who specializes in fermentation. He draws from his cultural heritage to teach, write, and share culinary knowledge through various platforms, including his popular Instagram @kenjcooks and his upcoming book "Ferment."
Kenji Morimoto•
October 8, 2025
This is - in many ways - a perfect example of classic Japanese flavours in a crunchy bite, and adds visual diversity to your pickle plate if you cube or baton your daikon, the latter of which I did here. Another slightly "unusual" element with this one is the inclusion of sesame oil which really elevates this dish, adding a delicious smoky nuttiness to the pickle.
It’s best to eat these immediately (aka within ~10 days) as the salt/acid content is not high enough for long term storage.
Shiokombu (salted kombu) is necessary here and normal kombu seaweed cannot be used as a replacement.
Ingredients (7)
Ingredients (7)
Instructions
In a bowl, salt the prepared daikon overnight. After squeezing the daikon out, discard the salty liquid.
To this, add the remaining ingredients and give this a vigorous mix (or shake, if you're making this directly in a jar). Move that to the fridge immediately and let this "pickle" for a few hours, but I like it best after one day.
Other aromatics and flavour can also be added. Some of my favourites are lemon zest, freshly toasted sesame seeds, or finely julienned ginger,
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