How to make Korean pickled radish, crispy and sour to fight boredom for a meal

Referring to Korea, it is impossible not to mention kimchi. Not only is it a traditional dish, but kimchi has also become a typical and typical culture of Korean cuisine. Originating from the desire to preserve food in the cold season, the Koreans invented a method of fermentation and salt to be able to use and store food in the cold winter.

Since then, kimchi has become an indispensable dish in the daily meal of Koreans. Currently in Korea hundreds of different types of kimchi, however, the most prominent is still kimchi made from cabbage and white radish. If you also love kimchi and want to try it, start with the pickled radish below. lassho.edu.vn guarantees, you will love this dish!

Prepare
5 Minutes Processing
10 Minutes For
1 – 2 people

Ingredients for Korean pickled radish

Ingredients for Korean pickled radish

• 1 white radish (about 400-500g)
• 1 tablespoon turmeric powder
• 1 tablespoon pepper
• ½ teaspoon salt
• 300ml rice vinegar
• 200g sugar

Good tip
How to choose delicious white radish
You should choose tough bulbs with roots, stems, and fresh because those are newly harvested bulbs. Avoid tubers with rotten stems, when the skin is still shiny because they have been injected with a preservative.
Buy Vietnamese radish, not Chinese, learn to recognize Chinese white radish!

How to make Korean pickled radish

Step 1Preliminary processing of radish

Peel radish, wash and cut into small circles , about 1cm thick. You can also cut it into long pieces!

Step 2Cook beet brine

Put all 400g of sugar and 300ml of vinegar into the pot. Add 1 teaspoon of turmeric powder, 1 teaspoon of pepper and ½ teaspoon of salt . Stir well, then put it on the stove to melt, then take it down and let it cool.

Step 3Make pickled radish

You put the radish in the box and then pour the vinegar water into it. Close the lid and keep in the refrigerator for 2-3 days before eating.

Step 4Finished product

So the pickled radish is done! Very quick and simple, right? Turnips change to yellow and look very eye-catching and attractive. When you try a piece, you can immediately feel the crunchiness of the radish.

See more: 2 Ways to make sweet and sour white radish kimchi

Enjoy

Korean pickled radish

The taste is not bad, both sour and sweet with a strong Korean radish kimchi flavor. This dish is not afraid to eat with white rice. Fried or grilled food that is served with pickled radish is not bad!

You may not know: Korean pickled radish is danmuji in Korean and takuwan in Japanese. Although widely used in Korea, there are many theories that this dish originated in Japan. Depending on the production method, their nutritional value, texture, color and flavor are different, such as: Radish dried and soaked in bran, pickled radish without drying or soaking in water. spice translation.

No need to go to Korea but you can still eat this radish kimchi. It’s both delicious and simple, so anyone can try it without worrying about failure. Quickly roll up your sleeves and do it right away. Wish you success with this Korean standard pickled radish!

Good experience lassho.edu.vn