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
- In a large bowl, sprinkle salt on the radish cubes.
- Stir the radish to salt evenly, and let it sit for about 1 hour.
- Drain the radish well and set aside.
- Add the garlic, chilies, peppercorns, seasonings, water, and the salted radish in a large glass jar.
- Stir the radish with a spoon to mix well.
- Cover with a lid and refrigerate for 3 days.
- 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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