Pickled Radish

Ingredients

• 1 Japanese radish (about 2 lbs.) rinsed, peeled, and cut into 1/2" cubes
• 5 cloves garlic, minced
• 6 fresh red chilies, cut only 2 pieces of chilies in half
• 20 Sichuan peppercorns

Seasoning

• 4 tbsp sugar
• 2 tsp salt
• 1 tbsp fish sauce
• 1/2 cup plus 2 tbsp rice or white vinegar
• 2 cups water
• 2 tbsp salt for salting the radish only

Method

1. In a large bowl, sprinkle salt on the radish cubes.
2. Stir the radish to salt evenly, and let it sit for about 1 hour.
3. Drain the radish well and set aside.
4. Add the garlic, chilies, peppercorns, seasonings, water, and the salted radish in a large glass jar.
5. Stir the radish with a spoon to mix well.
6. Cover with a lid and refrigerate for 3 days.
7. After 3 days, taste the radish to see if has seasoned well. Adjust with salt to your taste.

Please don't forget vinegar like I did when I took this picture :-(

Growing up in Korea, my childhood memories revolves around a lot of Korean side dishes (banchan). This radish recipe is not an authentic Korean style, but the sweet, sour, and spicy combination of the taste definitely originated from there. I remember that my father often brought home fried chicken (or rotisserie chicken ??) after work. Rather craving for the meat, I long for the pickled radish that comes with the chicken.