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Pickled & Fermented

Sweet and Sour Pickled Radish

Vegetarian Vegan Gluten-Free Low-Calorie

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Pickled radish is a classic side dish in Korean cuisine. While most Asian recipes use Daikon radish, we realize that it can be difficult to source in many places, so this recipe uses pink radish, which is more easily accessible. The sweet and sour marinade is still reminiscent of Korean pickled radish, and it goes well with pretty much any type of grilled meat or fish, stir fry, or curry you can think of.

Prep Time 10 minutes

Serves: 10

Difficulty Level: Low

Sweet and Sour Pickled Radish

Ingredients for Sweet and Sour Pickled Radish:

Radish - 1 lb (thinly sliced)

Rice vinegar - 1 cup (or white vinegar)

Sugar - 1 cup

Water - 1 cup

Salt - a pinch

Method of preparing the Sweet and Sour Pickled Radish:

In a saucepan, combine the rest of the ingredients and heat on low. Simmer until the sugar dissolves, around 3-5 minutes.
Pack the radishes into a sterile jar and fill the jar with the vinegar brine. Set aside to cool. When the jar is slightly warm to the touch, seal the lid.
Let the pickled radish sit at room temperature for a couple of hours. Then transfer to the refrigerator.
The fermented taste will fully develop after 2 days in the fridge. You can store the pickled radishes in the fridge for 2-4 weeks.

Source: Mykoreankitchen.com

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Related Topics: marinated , snacks , pickled foods , fermented foods , side dish , Asian cuisine , Korean kitchen , radishes

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