Korean Quick Pickled Daikon
Quick answer
- Active time
- 10 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 6 servings
- Ingredients
- 5
About this dish
Between bites of greasy fried chicken or pork cutlet, a cube of this sweet-sour radish resets the palate.
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The balance comes down to vinegar against sugar: more vinegar and the sourness takes over, more sugar and it starts tasting like candied fruit. It is ready to eat 30 minutes after the hot brine is poured over, but the flavor only reaches the center after a night in the fridge. Leaving the turmeric out changes only the color, since the bright yellow of chicken-shop radish comes from gardenia or turmeric. Thin slices turn soft, while evenly chunky pieces, sealed and chilled, stay crisp for more than two weeks.
Ingredients
Instructions
- 1
Peel 500 g daikon and cut it evenly into 1.5 cm cubes or half moon slices.
Keep the pieces similar in thickness, because pieces that are too thin soften quickly instead of staying crisp.
- 2
Put 100 ml vinegar, 100 ml water, 80 g sugar, and 1 teaspoon salt in a small pot.
Heat over medium heat while stirring, until the sugar and salt grains fully dissolve.
- 3
When the brine turns clear and bubbles start around the edge, boil it for only about 20 seconds.
For the classic yellow color, stir in just a tiny pinch of turmeric.
- 4
Pack the daikon into a heat sterilized jar, fitting it snugly without crushing the pieces.
Pour in the hot brine until every piece is fully submerged, so exposed radish does not dry or discolor.
- 5
Close the lid and let the jar cool at room temperature until it no longer feels hot.
Do not move it straight to the refrigerator, because a sudden temperature change can damage glass.
- 6
The pickles can be eaten after 30 minutes, but refrigerating them for 24 hours seasons the center better.
Serve them cold with fried chicken or pork cutlet, and use clean tongs for storage.
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