Go Back
japanese pickles. cropped

Low FODMAP Japanese Pickles

These Low FODMAP Japanese Pickles can be ready for dinnr tonight! In less than 30 minutes.

Course: Appetizer, Condiment
Cuisine: Asian
Prep Time: 5 minutes
Cook Time: 2 minutes
Cooling Time: 30 minutes
Total Time: 37 minutes
Makes: 6 Servings
Calories: 29 kcal
Author: Dédé Wilson & Steve Mangleshot


Pickling Liquor:

  • 1 teaspoon cilantro seeds
  • 1 teaspoon cumin seeds
  • ¼ cup (60 ml) water
  • juice of 1 lime
  • 1 to 2 tablespoons caster sugar
  • 1 teaspoon sea salt


  • ½ standard cucumber finely sliced, seeds removed
  • 2- ounces (55 g) daikon, finely sliced
  • 2- ounces (55 g) salad radishes, finely sliced
  • ½ cup (120 ml) rice or white vinegar


  1. Place a non-stick saucepan over medium-low heat and, when hot, toast the cilantro and cumin seeds for 1—2 minutes, being careful to ensure they don’t burn.
  2. Add all the remaining pickling liquor ingredients to the pan and, stirring, bring to a simmer. Once the sugar and salt have dissolved, remove the pan from the heat and set aside to cool.
  3. Once cool, add the vegetables and vinegar and leave to pickle for 10—30 minutes.

  4. Store in an air tight, sterilized jar for up to a month.



  • Note that the "pickling" time can be as short as 10 minutes or as "lengthy" as 30. These are so easy to make that you can try the pickles at different intervals to see how you like them best.
Nutrition Facts
Low FODMAP Japanese Pickles
Amount Per Serving
Calories 29 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 392mg16%
Potassium 6mg0%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
Calcium 3mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.