Pickled Radish
A bright, sweet and acidic Korean radish pickle. Add daikon pickles to stir-fries, meats, noodles or any dish you want to add a refreshing and crunchy touch.
Trim and peel <quantity>1</quantity> Korean radish
Slice it into <quantity>1<unit>in</unit></quantity> rounds
Cut the rounds into <quantity>½<unit>in</unit></quantity> pieces
Transfer the radish to a heat-resistant container
Add <quantity>3<unit>cups</unit></quantity> of water to a medium saucepan
Add <quantity>4<unit>cups</unit></quantity> of white vinegar
Add <quantity>2<unit>cups</unit></quantity> of sugar
Add <quantity>3<unit>tbsp</unit></quantity> of salt
Place the saucepan over medium-high heat and whisk to dissolve. Bring it to a simmer and remove from heat
Add the hot liquid to the radish
Cover the radish with a cheesecloth or a light towel
Add a weight over the cheesecloth to keep the radish submerged
Place in the refrigerator for 48h to complete the pickling process
The radish pickles are ready. Enjoy! It goes really well with fried chicken!
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