Savory and Sweet Soy-Braised Radish Pickles
How to Make Mild and Long-Lasting Soy-Braised Radish Pickles
When fall radishes are in season, I love to make radish pickles to prepare a year’s worth of side dishes. Even now, stored Jeju radishes are affordable and fresh. These radish pickles are ready to eat after just two days of pickling in the soy sauce mixture, and they store exceptionally well for a long time. I absolutely adore soy-braised radish pickles and make them almost every year. Their excellent storability means they can last for 2-3 years in the refrigerator without spoiling. They are perfect as a side dish during summer when kimchi is scarce or has run out, and they are especially wonderful used as a substitute for pickled daikon radish (danmuji) when making kimbap.
Main Ingredients- 7 Korean radishes
For Pickling the Radish- 7 cups sugar
For the Pickle Brine- 6 cups soy sauce
- 3 cups sugar
- 4 cups water
- 4 cups plum extract
- 4 cups soju (Korean distilled spirit)
- 4 cups vinegar
- 10 cloves garlic
- 2 small pieces ginger
- 2 Cheongyang peppers (or other hot peppers)
- 1/2 cup chili seeds
- 7 cups sugar
For the Pickle Brine- 6 cups soy sauce
- 3 cups sugar
- 4 cups water
- 4 cups plum extract
- 4 cups soju (Korean distilled spirit)
- 4 cups vinegar
- 10 cloves garlic
- 2 small pieces ginger
- 2 Cheongyang peppers (or other hot peppers)
- 1/2 cup chili seeds
Cooking Instructions
Step 1
First, wash the fresh radishes thoroughly. Using a green scrub pad (a clean one!) helps maintain the radish skin and makes it easy to remove dirt. Scrape off any dark spots with a knife.
Step 2
Cut the cleaned radishes into large, bite-sized pieces. Avoid cutting them too small, as they might become too soft later.
Step 3
Layer the cut radish pieces in a large container or jar. Sprinkle 1 cup of sugar evenly over each layer as you stack them. This method ensures the radish releases its moisture uniformly.
Step 4
Place a heavy weight or press on top of the radishes to compress them. After one day, a significant amount of liquid will have been drawn out from the radish. At this point, flip the radishes to ensure even pickling, and sprinkle another cup of sugar on top.
Step 5
By the second day, you’ll notice a lot of liquid has accumulated. Remove the radish pieces and set them aside. You can either discard the liquid or boil it down to use as a sweetener in the brine later. If the removed radish pieces seem overly foamy or slippery, you can rinse them lightly in cold water, drain them thoroughly, and then proceed. (I gave mine a quick rinse and drain.)
Step 6
Now, let’s prepare the delicious pickle brine. Combine the soy sauce, sugar, water, plum extract, soju, and vinegar in a pot. Add the minced garlic, sliced ginger, chopped Cheongyang peppers, and chili seeds. Bring the mixture to a boil over medium-high heat, cover with a lid, and simmer for about 20 minutes.
Step 7
While the brine is simmering, remove and discard the solid ingredients like garlic, ginger, and peppers from the pot. This step is important for a clean-tasting pickle that stores well.
Step 8
Allow the cooked brine to cool completely. Pouring hot brine over the radishes can make them mushy, so ensure it’s thoroughly cooled before using.
Step 9
Carefully pour the cooled brine over the radish pieces in your container, making sure they are fully submerged. Press them down again with a weight, cover the container, and let it sit at room temperature for two days.
Step 10
After two days, remove the radishes and pour the pickle liquid back into a pot. Taste the brine and if you prefer it sweeter, add about 2 tablespoons of sugar and bring it to a boil again. Feel free to adjust the amount of soy sauce or sugar to your personal preference.
Step 11
Let the re-boiled brine cool completely once more, then pour it back over the radish pieces. Repeat this entire process (steps 9 and 10) one more time for a safely preserved, long-lasting soy-braised radish pickle. If you want to store it for longer than a week, drain the radishes and store them in a zip-top bag in the refrigerator or a kimchi refrigerator. This will keep them fresh for 2-3 years.
