Korean pickled radish makes any dish you can think of more exciting to eat. It’s the simplest and quickest radish pickle recipe, but with one bite of the crisp, tart preserved radishes, everything bursts into flavors and textures.
Prep Time5 minutesmins
Cook Time5 minutesmins
Resting time1 dayd
Calories:
Author: Natasha Minocha
Ingredients
2/ 140 gmsRadishes
3tspSugar
1tspSalt
1tspRed chilli flakes/ GochugaruOptional
1/4 cup /60 mlWater
1/4cup / 60 mlRice wine vinegar
Instructions
Peel and cut radishes into cubes. Transfer to a clean jar.
In a small saucepan, combine, sugar, salt, water, rice vinegar, and chilli flakes. Heat until the sugar dissolves.
Take the pan off the heat and pour the liquid over the cubed radishes.
Cover the jar with a lid and refrigerate for 24 hours. Enjoy!