Perfect as a side dish or starter. The recipe is inspired by Korean restaurants that like to serve pickled radishes as a small starter or as a side dish to main courses. Have fun trying it out!
At first I wanted to pickle them separately, but because radishes give off their colour so beautifully, I simply put them together in a glass. I think they can also be used as decoration. But you should eat them as soon as possible after opening them.
Pickled Radish with Radishes
- 1 radish
- 1 bunch radish
- 1-2 sticks spring onion
- 3 chillies
- 1 tbsp mustard seed
- 2 cups of water
- 6 tbsp rice vinegar
- 4 tbsp Mirin
- 3 tbsp sugar
- 1-2 tablespoons salt
Peel the radish and plane into thin slices. Cut the radishes into thin slices as well.
Coarsely chop the spring onion and mix with the radish and radishes.
Sterilize preserving jars in a pot by boiling them for about 10-15 minutes incl. lid.
Put the remaining ingredients in a pot and bring to the boil.
Spread the radish mixture evenly over the preserving jars and cover with the broth. One chili per glass. Allow to stand for 2 days.
As soon as a glass is opened it should be consumed as soon as possible.
This post is also available in English!