Elevate Your Meals with Korean Pickled Radish
Korean Pickled Radish made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 2 large daikon radishes
- 1 cup water
- 1 cup rice vinegar
- 3/4 cup granulated sugar
- 1 tablespoon salt
- 1 teaspoon turmeric powder
- 1 tablespoon red pepper flakes gochugaru
Instructions
- Prepare the radishes by peeling and slicing them into thin strips.
- In a mixing bowl, combine the sugar, salt, turmeric, and red pepper flakes with water.
- Add the rice vinegar to the mixture and stir well again.
- Place the sliced radishes in a clean jar and pour the brine over them.
- Seal the jar and refrigerate for at least 24 hours before serving.
- Serve and enjoy your homemade Korean pickled radish.