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Pickled Radish with Radishes


  • 1 radish
  • 1 bunch radishes
  • 1-2 sticks spring onion
  • 3 chillies
  • 1 tbsp mustard seeds
  • 2 cups of water
  • 6 tbsp rice vinegar
  • 4 tbsp Mirin
  • 3 tbsp sugar
  • 1-2 tablespoons salt


  1. Peel the radish and cut into thin slices. Cut the radishes into thin slices as well.

  2. Coarsely chop the spring onion and mix with the radish and radishes.

  3. Sterilize preserving jars in a pot by boiling them for about 10-15 minutes incl. lid.

  4. Put the remaining ingredients in a pot and bring to the boil.

  5. Spread the radish mixture evenly over the preserving jars and cover with the broth. One chili per glass. Let it rest for 2 days.

  6. As soon as a glass is opened it should be consumed as soon as possible.