Korean Beet Radish Pickle
Cut 500 g Korean radish and 180 g beet into 2 cm cubes and mix them well in the jar so the beet colors every piece. Boil 200 ml vinegar, 200 ml water, 120 g sugar, 10 g salt, and 1 bay leaf, rest the brine for 2 minutes, and pour it over until the vegetables are submerged. Leave the jar open until it has cooled completely, then seal and refrigerate for at least 6 hours, until the radish has turned bright pink.
Quick answer
- Active time
- 28 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Cubes of white radish take on the beet's color and, after about a day, turn an even pink all the way through.
Read more
More beet means a deeper color and a sweeter pickle.
Ingredients
Instructions
- 1
Peel 500g of Korean radish and 180g of beet.
Cut them into uniform 2cm cubes to ensure even curing speed, maintaining consistent thickness across all pieces for a professional look.
- 2
Pack the chopped vegetables into a sterilized glass jar, mixing the beet and radish thoroughly.
This distribution ensures the intense red pigment from the beet colors every radish piece evenly.
- 3
Combine 200ml vinegar, 200ml water, 120g sugar, 10g salt, and 1 bay leaf in a pot.
Bring to a rolling boil over medium-high heat until the sugar and salt crystals dissolve completely.
- 4
Turn off the heat and let the brine rest for 2 minutes to take the edge off the heat.
Pour the warm liquid into the jar, ensuring the vegetables are fully submerged.
- 5
Allow the jar to sit open at room temperature until it cools down completely.
Do not close the lid while hot to prevent condensation, then seal it tightly and place in the refrigerator.
- 6
Cure in the refrigerator for at least 6 hours, or ideally one full day.
Once the beet's vivid pigment has turned the radish into a bright pink color, the pickle is ready.
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