My Korean KitchenQuick Pickled Radishes
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Ingredients
Serves 30- 1 cup water
- 1/2 cup white vinegar
- 1 tsp sea salt (, coarse)
- 1/2 cup white sugar
- 500 g korean radish (or daikon radish (17 ounces), peeled and ends trimmed)
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Steps
- Step 1
Cut the radish into small cubes (about 2.5 cm / 1 inch) and put them into a sterilized glass jar.
- Step 2
Combine water, sugar, vinegar and salt in a sauce pan and bring them to boil over low to medium low heat until the sugar dissolves (about 2-3 mins). Stir often.
- Step 3
Pour the brine over the radish and close the lid. Leave at room temperature for 3-4 hours then refrigerate. It should be ready to eat in 1 – 2 days.
- Step 4
Serve with your favorite main meal. (e.g. Korean fried chicken). It can be refrigerated in an air tight container for a few weeks.
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Cut the radish into small cubes (about 2.5 cm / 1 inch) and put them into a sterilized glass jar.
Source: My Korean Kitchen
