Chai Po (Sweet Pickled Daikon Radish) – Home Version

Chai po is a sweet–salty pickled daikon radish commonly used in Thai cooking, especially in pad thai. It adds a subtle crunch and a balanced depth of flavor that ties the dish together. This is a practical home version designed to work with fresh daikon, giving you the right texture and taste without long drying or fermentation.

Ingredients

• 1 daikon radish, about 300–400 g

• 1 tbsp salt (for drawing out moisture)

Brine

• 4–6 tbsp sugar (palm sugar preferred; white sugar works very well)

• 6–8 tbsp rice vinegar or white vinegar

• 2–4 tsp light soy sauce (optional, for umami)

• 4–6 tbsp water (to ensure enough liquid)

Equipment

• Chef knife
• Cutting board
• Glass jar with a lid

Instructions

Step 1 — Prepare

Peel the daikon and cut it into fine julienne or very small dice. Keep pieces small for even pickling and easy use in pad thai.

Step 2 — Salt & Drain

Mix the daikon with 1 tbsp salt in a bowl.
Massage lightly and let sit for 20–30 minutes until moisture is released.
Squeeze firmly and discard the liquid.

Step 3 — Make the Brine

In a separate bowl, combine:

• sugar

• vinegar

• soy sauce (if using)

• water

Stir until the sugar is fully dissolved.
The brine should be clearly liquid, not thick or paste-like.

Step 4 — Pickle

Add the drained daikon to the brine.
Mix well so all pieces are evenly coated and mostly submerged.

Step 5 — Rest

• Quick use: Let sit 30–60 minutes

• Best flavor: Transfer to an airtight container and refrigerate 1–2 days

Step 6 — Store & Use

Store sealed in the refrigerator for 5–7 days.
Finely chop before using.
Use about 1 tablespoon per portion of pad thai.

Notes

• The daikon should be mostly submerged; excess brine is normal and desirable.

• For pad thai, finely chop and use about 1 tbsp per portion.

• Drain slightly before cooking — you want flavor, not excess liquid.