Quick and Easy Korean Pickled Pink Radish

A very easy and quick recipe for sweet and crunchy Korean-style pickled radishes. The radishes in this recipe reach their peak flavor on the 2nd or 3rd day of pickling. Be prepared to be a little patient.

Can be stored in the refrigerator for up to 2 weeks without losing its flavor and crunchy texture, but after it becomes softer.

If you plan to store longer, cut the radish into quarters or halves rather than thin slices if it’s small, and marinate in the same way. This way it will take longer to marinate, but the texture will also stay crispier longer. Be sure to sterilize the jars before storing for long periods of time. And if you plan to eat everything in a week or two, you don’t have to bother with sterilization.

Ingredients

• 300 g of radish
• 100 ml of rice wine vinegar (or white wine vinegar)
• 100 ml water
• 100 ml sugar
• 5 g salt

Extras:

— jar with sealed lid 0.5 l

Step by step Directions

Rinse the radish under cold water. Make sure there is no dirt left on it, scrub it with a brush or sponge if necessary.

Slice the radish into thin slices. Remove the tails.

Put the sliced radishes in a jar.

In a small saucepan, mix together everything you need for the marinade: 100g sugar, 100ml rice wine vinegar, 100ml water and 5g salt.

Place the saucepan on low heat and stir constantly until the sugar has dissolved. Turn off the heat.

We don’t bring the marinade to a boil, but it’s worth doing and boiling it for a minute if you plan to store it for longer than a week or two.

Pour the marinade over the radishes. Wait until it cools completely, close the jars and put them in the refrigerator.

You can serve after a few hours, but as I said earlier, the radish reaches its best flavor on the 3rd day.

Korean-style pickled radish

5 from 2 votes

A very easy and quick recipe for sweet and crunchy Korean-style pickled radishes. The radishes in this recipe reach their peak flavor on the 2nd or 3rd day of pickling. Be prepared to be a little patient. 

Can be stored in the refrigerator for up to 2 weeks without losing its flavor and crunchy texture, but gets softer afterwards. 

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Cook Time15 minutes

Total Time15 minutes

Ingredients 

• 300 g pink radish
• 100 ml rice vinegar (or white wine vinegar)
• 100 ml water
• 100 g white sugar
• 5 g salt

Instructions

• Rinse the radishes, chop them into thin slices. Put in a jar.
• Mix sugar, vinegar, water and salt in a saucepan. Heat over low heat. Stir until the sugar has completely dissolved.
• Pour the marinade into the jars. Wait for it to set, close with a lid and put it in the refrigerator.
• The radish is ready to eat in a few hours, but it is better to let it marinade for 24-48 hours.

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