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. 

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