Pickled Radish

 

Crunchy, sweet and sour, this is our favourite side dish usually served with Korean fried chicken. As this side is really about the radish, use the best you can find. I like to use big japanese radishes which do not have the bitter taste some local radishes have.

 

 

Ingredients

450g radish

100ml rice vinegar

100ml boiled cooled water or filtered water

100g castor sugar

A good pinch of salt

 

Method

1. Peel the radish and cut into cubes. Place them into a container with bigger surface area.

 

2. Mix the rice vinegar, water, sugar and salt together and stir to dissolve the sugar.

 

 

3. Pour the wet mixture into the radish. It should be enough to keep most part of the radish in the liquid. Cover with lid and let it sit at room temperature for 24 hours. The radish will lose some water and shrink a bit, so you should find more liquid in the container. 

  

 

4. Keep the pickled radish in the fridge after 24 hours. The pickled radish should be ready after about 1 day in the fridge. They keep well in the fridge for days. Sprinkle some chilli powder before serving if you like.  

 

Note : The recommended amount of water, vinegar and sugar is in the ratio of 1:1:1. However, if you like it more sour, you could reduce sugar a bit.