How to make sweet and crunchy young radish pickles with golden r
I love young radish so much that I love it. The crunchy and light young radish is a delicious vegetable wherever you put it. Today, I put sugar, vinegar, and salt in the golden ratio as young radishes and put light and transparent Western pickles. The golden ratio of pickle sauce is water:sugar:vegetable 2:1:1 and add 1 spoon of salt per cup of sugar (200ml) to make the right pickle that is not too salty, too sour, or too sweet^^ You can add a little bit of bay leaf pepper as a ingredient, and if you don't have it, it's all in Pickling Spice, so you can just add Pickling Spice
6 serving
Within 60 minutes
Tina소울푸드
Ingredients
  • young radish
    1pack
  • Water
    1L
  • Sugar
    500ml
  • Vinegar
    500ml
  • Soju
    3spoon
  • Salt
    3spoon
  • lemon juice
    3spoon
  • Pickling Spice
    1spoon
  • bay leaf
    3piece
  • Whole pepper
    10piece
  • Cheongyang red pepper
    1ea
  • chili
    1ea
Cooking Steps
STEP 1/9
Cut the young radishes root, remove the yellow leaves, and soak them in 3-4 tbsp vinegar water for 10 to 20 minutes. It's soggy that impurities and soil fall off easily.
STEP 2/9
Rinse gently 3-4 times in clean water.
STEP 3/9
Strain vertically on a sieve.
STEP 4/9
Disinfect the pickle container in boiling water over low heat for about 5 minutes.
STEP 5/9
Bring the sauce ingredients to a boil in a pot. At first, when it starts to boil over high heat, turn it down to medium-low heat, cover it, and boil it for 15-20 minutes.
STEP 6/9
While the sauce is boiling, cut the young radishes into 5cm lengths and fill the pickle container. I also cut and put Cheongyang red pepper and red pepper. Don't panic if you don't put all the young radishes in it.
STEP 7/9
Pour the boiling sauce right over the young radish. When young radishes are out of breath, add the remaining young radishes and press with a spoon.
STEP 8/9
After about 10 minutes, if the young radishes turn yellow, mix the green radishes above with the yellow radishes below and change seats.
STEP 9/9
Leave the lid open until cool, leave at room temperature, and leave in the refrigerator when cool.
- If the young radishes turn yellow, it's delicious even if you eat it right away. But if I leave it a little longer, the seasoning gets better and cooler, so I put it in the refrigerator It's good to eat it after a day or so. - If you keep it in the refrigerator, it's the same even if you eat it a year later.
Cooking review
5.00
score
  • 464*****
    score
    Oh! It's really good I purposely cooled it down a little and it's swollen I'm going to try the blue one. By the way, are you sure you don't use the leaf part? I'm going to cut the leaves separately and make kimchi Thank you for the recipe
    2024-04-28 16:02
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