Crispy & Delicious Homemade Pickled Radish for Chicken
Homemade Chicken Radish Recipe: Enjoyable Even with the Brine
Make your own crispy, sweet, and tangy pickled radish at home! This homemade ‘Chikin Mu’ is the perfect accompaniment to fried or sauced chicken, cutting through the richness and refreshing your palate. It’s surprisingly easy to make!
Main Ingredients
- 600g Daikon Radish (choose a firm, plump one)
- 6 Tbsp Sugar (adjust to taste)
- 6 Tbsp Vinegar (apple cider or rice vinegar recommended, or to your preference)
- 1/4 Tbsp Salt (for seasoning)
Brining Liquid
- 4 cups Water (for soaking the radish)
- 6 Tbsp Vinegar (to soften the radish and add acidity)
- 4 cups Water (for soaking the radish)
- 6 Tbsp Vinegar (to soften the radish and add acidity)
Cooking Instructions
Step 1
Prepare fresh daikon radish. The top part of the radish is known to be sweeter and more flavorful. Cut it into bite-sized pieces, similar to the size of pickled radish served with fried chicken. Cubes of about 2-3 cm are ideal.
Step 2
Wash the prepared radish thoroughly, peel it, and then cut it into bite-sized cubes, approximately 2-3 cm in size. This size is perfect for absorbing the marinade and provides a pleasant texture.
Step 3
Now, let’s make the brining liquid. In a large bowl, add 6 tablespoons of vinegar first. Vinegar helps to keep the radish crispy and acts as a preservative.
Step 4
Next, measure and pour in 4 cups of water into the bowl. It’s important to measure accurately as the ratio of vinegar to water is key.
Step 5
Add all the cubed radish to the brining liquid. Make sure to mix it well so that the radish is completely submerged in the liquid. This ensures even brining.
Step 6
Let the radish soak for about 40 minutes. Occasionally stir the radish from the bottom to the top to ensure even brining. This step helps to draw out excess moisture, preserving the radish’s crispiness.
Step 7
After 40 minutes, discard all the brining liquid. Rinse the drained radish lightly under cold running water. This helps to remove any bitterness and any remaining impurities.
Step 8
Drain the rinsed radish thoroughly using a colander. It’s important to remove as much water as possible, as excess water can make the radish soggy. Gently shake the colander to drain.
Step 9
Once the radish has been drained sufficiently, add 6 tablespoons of sugar and gently mix. Sugar aids in the osmosis process, further enhancing the radish’s crisp texture.
Step 10
Following the sugar, add 6 tablespoons of vinegar and mix well. This, combined with the vinegar used for brining, forms the base for the sweet and sour flavor profile.
Step 11
Finally, add 1/4 tablespoon of salt to season. Salt balances the sweetness and sourness, adding a touch of umami.
Step 12
Now, it’s time to massage the ingredients together with your hands! This step is crucial. By mixing thoroughly with your hands, you help dissolve the sugar and ensure the marinade evenly coats the radish. As you mix, you’ll notice more liquid being released from the radish – don’t worry, just keep mixing until everything is well combined.
Step 13
Once all ingredients are well combined, transfer the pickled radish to an airtight container. In the summer, refrigerate immediately to chill and mature. During other seasons, let it mature at room temperature for about half a day before refrigerating for an even better flavor. Letting it sit for at least a day will deepen the taste!
