Korean Pickled Daikon Radish Recipes

HOW TO MAKE PICKLED KOREAN RADISH: A HEALTHY AND …

WEBMay 30, 2021 · After you thoroughly clean the white daikon radish, slice them in ½ to ⅓ inch (about 2 cm) disks. Then stack them and cut the disks in ½ to ⅓ inch (2 cm) …

1. In a sanitized glass container (eg: mason jar), put in all the cubed daikon and set aside.
2. In a mixing bowl, put the rest of the ingredients together until the sugar and salt are dissolved.
3. Once everything has dissolved, gently pour the wet mixture over the daikon.
4. Store at room temperature for 1-2 hours and then store it in the fridge for up to a few weeks. (If you have a specialized kimchi refrigerator, I have stored it for up to a couple months without it losing its crunchiness.)

Preview

See Also:

Show details

Korean Pickled Radish (aka Pickled Daikon Radish)

WEBMay 6, 2021 · Add the radish cubes to an airtight glass jar. Then, prepare the pickling liquid. Add half cup of distilled white vinegar, half cup of …

1. Rinse one pound of radish (either Daikon or Korean radish). Then, slice the ends of the radishes and peel them. Finally, slice them into roughly even sized cubes. Add the radish cubes to an airtight glass jar.
2. Then, prepare the pickling liquid. Add half cup of distilled white vinegar, half cup of water, three tablespoons of sugar and one teaspoon of salt to a small saucepan. Heat this until it dissolves, then allow it to cool to room temperature.
3. Add two cloves of garlic and a teaspoon of Korean gochugaru (optional) to the jar with the radish cubes. Then, pour the pickling liquid over the radishes until it covers all of them fully.
4. Close the jar tightly and refrigerate overnight. Your pickled radishes will be ready to go the next day.

Preview

See Also:

Show details

Quick Pickled Carrots and Daikon Radish My Korean …

WEBMay 30, 2019 · 1. Combine the pickle brine in a saucepan and boil on medium heat until the sugar dissolves (3 to 4 minutes). Stir occasionally. …

1. Combine the pickle brine in a saucepan and boil on medium heat until the sugar dissolves (3 to 4 minutes). Stir occasionally. Remove from the heat and cool it down.
2. Place the julienned radishes and carrots into a sterile pickling jar and pour over the brine. Close the lid. Gently move the jar around a little bit to make sure the brine is touching the all radishes and carrots.
3. Leave the jar at room temperature for 3 to 4 hours then move to the fridge. Chill the pickles for 30 mins to 1 hour before serving for optimal taste.

Preview

See Also:

Show details