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. You should eat them as soon as possible after opening them.
Pickled Radish with Radishes
Servings 0
Ingredients
- 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
Instructions
- Peel the radish and cut 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. Let it rest for 2 days.
- As soon as a glass is opened it should be consumed as soon as possible.
Nutrition
Serving: 3500g
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