Sunday, April 23, 2017

Pickled Radish Korean Style

This  pickled radish is a perfect condiment to anything fried or  grilled, I've realised. Goes perfectly well with my KFC Recipe.

In a bowl, dissolve 200 g of white sugar, a tbsp. of salt in 1 cup or water and a cup of rice vinegar. 

Stir until sugar and salt is completely dissolved. 

Wash and peel about 600 g of radish.  A Korean daikon will be perfect for this recipe but any radish will do. Cut into  1 cm cubes. You're eating it so it doesn't have to be perfect!

Transfer cubed radish into your pickling solution. Cover and let it set overnight. 

Transfer into mason close jar and refrigerate for 2-3 days before serving. The Radish is super crunchy  and  the sour , sweetish sauce is just addicting.

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