Pickled Radish with Radishes

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.

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Pickled Radish with Radishes

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

 

This post is also available in English!

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