Sweet & Tangy Homemade Pickled Radish Wraps
The Essential Side for Meat Dishes: How to Make Pickled Radish Wraps
These homemade pickled radish wraps are the perfect accompaniment to any meat dish! They’re incredibly easy to make, require only basic pantry ingredients, and offer a delightful balance of sweet and tangy flavors with a satisfying crunch. Whether you’re serving grilled meats, stir-fries, or savory stews, these wraps will elevate your meal. Follow this simple recipe to impress your family and friends with your homemade delicacy!
Main Ingredient- 1/3 medium daikon radish (approx. 300-400g)
Cooking Instructions
Step 1
Let’s start by preparing the brine, which is the heart of our pickled radish wraps. Using measuring cups or a shot glass (soju cup), combine rice vinegar, sugar, and water in a 2:2:3 ratio. For example, 2 cups of vinegar, 2 cups of sugar, and 3 cups of water will be a good amount for about 1/3 of a radish. Adjust the water amount based on the volume of your radish.
Step 2
Add 1 tablespoon of salt to the prepared brine. Stir well until the sugar is completely dissolved. The salt plays a crucial role in balancing the sweet and tangy flavors of the brine.
Step 3
Pour the well-mixed brine into a saucepan and bring it to a simmer over medium heat. Once it starts boiling, let it simmer for about 5 minutes. This helps to evaporate some of the alcohol from the vinegar and ensures all ingredients are well combined. You don’t need to boil it for too long.
Step 4
While the brine is simmering, let’s prepare the radish. Wash the radish thoroughly and peel it if desired. The key here is to slice the radish as thinly as possible. Using a mandoline slicer or a sharp knife will help you achieve thin, uniform slices. Thin slices are essential for the radish to absorb the brine well and maintain a crisp texture.
Step 5
Arrange the thinly sliced radish into a sterilized glass jar or an airtight container. Carefully pour the hot brine directly over the radish, ensuring it is completely submerged. Pouring the brine while it’s hot helps to slightly cook the radish, enhancing its crispness and extending its shelf life. Let it cool down a bit, then refrigerate. Your delicious homemade pickled radish wraps are now ready to enjoy!
