I went to a Korean BBQ place and tried different things to eat and fell in love with the pickled radish. So I had to try to make it at home.
1 Large Daikon radish (about 600g), 1½ tbsp Salt ((1 tbsp for marinating the radish, ½ tbsp for the broth)), ½ tsp Turmeric powder, ½ cup Sugar, 1½ cup Water, 1 cup Rice vinegar
Peel off a large daikon radish, slice it into half-moon shape thin slices.
Put sliced radish into a large bowl, sprinkle 1 tbsp of salt over the radish. Rub the salt evenly on radish. Set aside to marinate for 30 minutes.
In a small saucepan, add turmeric powder, sugar, salt, and water. Bring to a boil. Stir until all the sugar has dissolved. Turn off the heat. Add rice vinegar to the saucepan. Set aside.
After the radish strips and slices have been marinated for 30 minutes, drain, rinse with potable water, squeeze out excess water, put radish strips and slices in clean containers.
Pour the turmeric vinegar mixture over the radish.
Let it cool down, cover the lid and keep in the fridge overnight before using.
Homemade picked radish can last in the fridge for up to 1 month.
1 Large Daikon radish (about 600g), 1½ tbsp Salt ((1 tbsp for marinating the radish, ½ tbsp for the broth)), ½ tsp Turmeric powder, ½ cup Sugar, 1½ cup Water, 1 cup Rice vinegar
Put sliced radish into a large bowl, sprinkle 1 tbsp of salt over the radish. Rub the salt evenly on radish. Set aside to marinate for 30 minutes.
In a small saucepan, add turmeric powder, sugar, salt, and water. Bring to a boil. Stir until all the sugar has dissolved. Turn off the heat. Add rice vinegar to the saucepan. Set aside.
After the radish strips and slices have been marinated for 30 minutes, drain, rinse with potable water, squeeze out excess water, put radish strips and slices in clean containers.
Pour the turmeric vinegar mixture over the radish.
Let it cool down, cover the lid and keep in the fridge overnight before using.
Homemade picked radish can last in the fridge for up to 1 month.
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