Crispy and Sweet & Sour Radish Pickle
Easy Homemade Radish Pickle Recipe
Let’s make a versatile radish pickle that pairs wonderfully with any meat dish or bibim guksu (spicy mixed noodles). This pickle adds a refreshing crunch and a delightful sweet and sour flavor!
Radish Pickle Ingredients- 1 piece of radish, about 6cm in length (choose a firm, fresh one)
- 2 Tbsp granulated sugar (sweetness can be adjusted)
- Vinegar (rice vinegar, malt vinegar, etc.) enough to cover the radish
Cooking Instructions
Step 1
First, prepare a fresh radish. Peel the outer skin thinly using a peeler or knife, then wash it thoroughly under running water and pat it dry. It’s recommended to make this pickle soon after purchase, as stored radishes can lose moisture and become less crisp.
Step 2
Next, it’s time to cut the washed radish into bite-sized pieces. You can slice them into long strips, similar to kimchi, or dice them into cubes. Feel free to cut them into your preferred shape.
Step 3
For an even crispier texture and to ensure the seasoning penetrates well, it’s best to slice the radish as thinly as possible. If you find it difficult to slice thinly by hand, using a mandoline slicer can help you achieve uniform, thin slices efficiently.
Step 4
Now, place the beautifully sliced radish into a pickling container. Prepare a kimchi container or a glass airtight container. It’s good to leave a little extra space in the container and not pack the radish too tightly.
Step 5
Sprinkle 2 tablespoons of granulated sugar evenly over the radish. You can adjust the amount of sugar according to your preference. If you have a larger amount of radish, increase the sugar accordingly.
Step 6
Finally, pour in enough vinegar to completely submerge the radish slices. If there isn’t enough vinegar, the radish may not pickle properly and could become mushy, so it’s crucial to pour generously. The level of sourness can vary depending on the type of vinegar used, so feel free to adjust it to your taste.
Step 7
Once all the ingredients are in the container, it’s time to mix them. Close the lid and shake the container, or carefully flip it over to ensure the radish, sugar, and vinegar are well combined. Be careful not to stir too vigorously, as this could mash the radish.
Step 8
Let the radish pickle sit in the refrigerator for at least half a day to allow the sugar to dissolve and the radish to soften slightly. If you have more time, letting it marinate for another day will deepen the flavors and make it even more delicious.
Step 9
When you take it out of the refrigerator, you’ll find your radish pickle, now slightly translucent from the vinegar, is ready! Its crispy texture and delightful sweet and sour taste are truly captivating!
Step 10
Enjoy this refreshing and tangy radish pickle, made with such a simple recipe, alongside various dishes like grilled meats, bibim guksu, or rice bowls. The burst of freshness will cut through richness and elevate the flavor of your main course!
