Refreshing & Crunchy Pickled Radish Wraps (Ssammu)
Making Pickled Radish Wraps with Autumn Radish, Said to Be Better Than Ginseng
These pickled radish wraps (Ssammu) offer a delightful crisp texture and a sweet and tangy flavor profile, perfect for complementing rich dishes like grilled pork belly or smoked duck. They cleanse the palate wonderfully after each bite. Discover the goodness of autumn radish, known for its health benefits surpassing even ginseng, by making these delicious and healthy wraps at home!
Main Ingredients- 1 medium-sized radish
Pickling Liquid- 2 cups (400ml) water
- 1 cup (200ml) sugar
- 1 cup (200ml) vinegar
- 1 Tbsp coarse salt (15ml)
- 1 tsp whole peppercorns (5ml)
- 3-4 bay leaves
- 2 cups (400ml) water
- 1 cup (200ml) sugar
- 1 cup (200ml) vinegar
- 1 Tbsp coarse salt (15ml)
- 1 tsp whole peppercorns (5ml)
- 3-4 bay leaves
Cooking Instructions
Step 1
Thoroughly wash the radish and peel off the skin using a peeler. Ensure you select a fresh and firm radish for the best results.
Step 2
Using a mandoline slicer, vegetable shredder, or a sharp knife, thinly slice the radish. A mandoline is recommended for achieving uniform slices.
Step 3
Slice the radish to about 1-2mm thickness. Avoid slicing them too thinly, as they might become too soft, or too thickly, which could prevent the flavors from penetrating well.
Step 4
In a pot, combine 2 cups (400ml) of water and 1 tablespoon (15ml) of coarse salt. Adjust the saltiness based on the type of salt you are using (e.g., if using sea salt).
Step 5
Add 1 cup (200ml) of sugar, 1 teaspoon (5ml) of whole peppercorns, and 3-4 bay leaves. Bring the mixture to a gentle simmer over medium heat until the sugar has completely dissolved. Stir occasionally and prevent it from boiling over.
Step 6
Once the sugar is dissolved and the ingredients are well combined, turn off the heat. Stir in 1 cup (200ml) of vinegar. Adding vinegar after turning off the heat helps preserve its bright aroma and flavor.
Step 7
Pack the thinly sliced radish tightly into a clean glass jar or airtight container (like a Lock & Lock) that has been sterilized by immersing in hot water. Press down gently to ensure there are no air pockets.
Step 8
Pour the hot pickling liquid over the radish slices, ensuring they are fully submerged. Pouring the liquid while it’s hot helps to pickle the radish properly and extends its shelf life. Seal the container tightly. Let it cool down to room temperature, then refrigerate. The pickled radish wraps will be ready to enjoy after about a day.
