Korean•quick
Quick Pickled Radishes
Perfectly sweet, tangy and delicious pickled radish recipe.
- Prep time
- 5 min
- Cook time
- 3 min
- Yield
- 30 servings
- Difficulty
- EASY
Ingredients
30
- 500 g korean radish (or daikon radish (17 ounces), peeled and ends trimmed)
- 1 cup water
- 1/2 cup white sugar
- 1/2 cup white vinegar
- 1 tsp sea salt (, coarse)
Instructions
- 1
Cut the radish into small cubes (about 2.5 cm / 1 inch) and put them into a sterilized glass jar.
- 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.
- 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.
- 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.