Korean Pickled Radish
Korean Pickled Radish
Ingredients
For the Radish Preparation
- 1 Korean radish, approximately 1.2kg
- 1/4 cup sugar
- 1 tablespoon coarse salt
For the Brine
- 1 cup white vinegar
- 1/2 cup sugar
- 1 teaspoon salt
- 1 cup water
- 1/2 teaspoon turmeric powder, optional
For Assembly
- 3-4 cloves garlic, sliced
- 1-2 jalapeños, sliced
Instructions
- 1
Peel the Korean radish and slice it into thin, round pieces. Place the sliced radish in a large mixing bowl.
⏱️ 5 min
- 2
Add 1/4 cup of sugar and 1 tablespoon of coarse salt to the radish. Massage the radish mixture for 3 to 5 minutes until the radish softens.
⏱️ 5 min
- 3
Let the radish sit for 30 minutes. After 30 minutes, drain the liquid from the radish. Do not rinse the radish.
⏱️ 30 min
- 4
In a saucepan, combine 1 cup of white vinegar, 1/2 cup of sugar, 1 teaspoon of salt, 1 cup of water, and 1/2 teaspoon of turmeric powder (if using).
⏱️ 2 min
- 5
Bring the mixture to a boil over medium heat, stirring continuously until the sugar and salt are completely dissolved. Remove the saucepan from the heat.
⏱️ 8 min
- 6
Let the brine cool down completely. This will take approximately 60 minutes.
⏱️ 60 min
- 7
Place the drained radish into a clean jar. Add the sliced garlic and sliced jalapeños to the jar with the radish.
⏱️ 5 min
- 8
Pour the completely cooled brine over the radish and other ingredients in the jar, ensuring the radish is fully submerged.
⏱️ 3 min
- 9
Close the lid tightly on the jar. Refrigerate the pickled radish for at least 24 hours before serving. The pickled radish can be stored in the refrigerator for up to 2-3 weeks.
Kitchen Tools
Nutrition Facts (per serving)
Korean Pickled Radish
For the Radish Preparation
- 1 Korean radish, approximately 1.2kg
- 1/4 cup sugar
- 1 tablespoon coarse salt
For the Brine
- 1 cup white vinegar
- 1/2 cup sugar
- 1 teaspoon salt
- 1 cup water
- 1/2 teaspoon turmeric powder, optional
For Assembly
- 3-4 cloves garlic, sliced
- 1-2 jalapeños, sliced
Instructions
- 1
Peel the Korean radish and slice it into thin, round pieces. Place the sliced radish in a large mixing bowl.
⏱️ 5 min - 2
Add 1/4 cup of sugar and 1 tablespoon of coarse salt to the radish. Massage the radish mixture for 3 to 5 minutes until the radish softens.
⏱️ 5 min - 3
Let the radish sit for 30 minutes. After 30 minutes, drain the liquid from the radish. Do not rinse the radish.
⏱️ 30 min - 4
In a saucepan, combine 1 cup of white vinegar, 1/2 cup of sugar, 1 teaspoon of salt, 1 cup of water, and 1/2 teaspoon of turmeric powder (if using).
⏱️ 2 min - 5
Bring the mixture to a boil over medium heat, stirring continuously until the sugar and salt are completely dissolved. Remove the saucepan from the heat.
⏱️ 8 min - 6
Let the brine cool down completely. This will take approximately 60 minutes.
⏱️ 60 min - 7
Place the drained radish into a clean jar. Add the sliced garlic and sliced jalapeños to the jar with the radish.
⏱️ 5 min - 8
Pour the completely cooled brine over the radish and other ingredients in the jar, ensuring the radish is fully submerged.
⏱️ 3 min - 9
Close the lid tightly on the jar. Refrigerate the pickled radish for at least 24 hours before serving. The pickled radish can be stored in the refrigerator for up to 2-3 weeks.