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.
- 300 g (10,6 oz) of pink radishes
- 100 ml (~7 tbsp.) of rice wine vinegar (or white wine vinegar)
- 100 ml (~7 tbsp.) water
- 100 ml (3,5 oz) sugar
- 5 g (0,2 oz) salt
— jar with sealed lid 0.5 l
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: 100 g (3,5 oz) sugar, 100 ml (6,8 tbsp) rice wine vinegar, 100 ml (6,8 tbsp) water and 5 g (0,2 oz) 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.
- Pink radish – can be replaced with daikon radish, black radish or watermelon radish, which all have similar crunchy texture and slightly spicy taste.
- Rice vinegar (or white wine vinegar) – can be replaced with apple cider vinegar or distilled white vinegar for a slightly different flavor profile.
- White sugar – can be replaced with honey, maple syrup or agave nectar for a more natural sweetener or with brown sugar.
💭 Cooking Tips
- Use fresh and firm radishes for best results.
- If you’re looking for a crunchier texture, try blanching the radish slices in boiling water for a few seconds before adding them to the marinade.
- Cut the radishes into thin and even slices for uniform pickling.
- Don’t overheat the vinegar mixture while dissolving sugar and salt; keep it on low heat.
- Let the radishes marinate for at least 24-48 hours for a fully developed flavor.
- Make sure the jar and lid are completely clean before adding the radishes and marinade.
- Experiment with different vinegars and seasonings to create different flavor profiles.
- Store the pickled radishes in the refrigerator to keep them fresh and crisp.
- Serve the pickled radishes as a condiment or side dish with various dishes.
- Feel free to adjust the sweetness, saltiness, or sourness of the marinade to your liking.
- Add ginger. For a subtle spicy kick, try adding a few slices of ginger to the marinade. Ginger adds a unique flavor to the mix and is a great complement to the radish.
- Experiment with vinegar. While the recipe calls for rice or white wine vinegar, you can try using different types of vinegar, such as apple cider or balsamic vinegar. Each will give the pickled radish a slightly different flavor profile.
- Add some color. To make your pickled radish more colorful and flavorful, try adding a few slices of carrots and/or beets to the jar. These vegetables also pair well with the tangy vinegar and sweet sugar.
- Add some heat. If you like a bit of heat, try including some sliced chili peppers or a pinch of red pepper flakes. These will give the pickled radish a nice kick and can be adjusted to your personal preference.
- Add fresh herbs. For a more herbaceous taste, you can add some fresh herbs to the marinade before pouring it over the radishes. Dill or cilantro are both great options that will add a fresh and fragrant aroma to the dish.
- To add some tanginess, you can mix in some lemon or lime juice to the marinade.
- For a more savory flavor, try adding garlic or onion to the marinade.
- You can also experiment with different spices, such as mustard seeds or coriander seeds, to add some complexity to the flavor.
🥡 How to Store
Pickled pink radishes can be stored in the refrigerator for up to several weeks, depending on how well they were preserved during the pickling process. It is important to keep the pickled radishes in an airtight container to prevent air and moisture from entering, which can lead to spoilage. Glass jars with tight-fitting lids are ideal for storing pickled radishes.
Before storing pickled radishes, it is important to allow them to cool completely at room temperature. Once cooled, the jar should be wiped clean to remove any spills or drips that can promote bacterial growth. The jar can then be placed in the refrigerator, preferably towards the back where the temperature is most consistent.
It is not recommended to freeze pickled radishes, as the freezing and thawing process can cause the texture and flavor to change. If you have a surplus of pickled radishes, consider giving them as gifts or using them as a condiment for various dishes.
🥗 What to serve with?
- Serve Korean pickled radishes as a side dish to Korean or Chinese BBQ, grilled meats, or stir-fried dishes. The tangy and crunchy texture of the radishes pairs well with the rich flavors of these dishes.
- Add radishes to a rice bowl or noodle dish for an extra burst of flavor and texture. The pickled radishes add a refreshing contrast to the warm and savory flavors of the dish.
- Use as a topping for tacos or sandwiches. The crunchy texture and tangy flavor of the radishes complement the bold flavors of these dishes.
- Use Korean pickled radishes in a salad for an extra pop of flavor and color. The pickled radishes add a tangy and crunchy element to a salad that pairs well with a variety of dressings.
- Serve Korean pickled radishes as a condiment alongside fried or grilled foods. The acidity of the pickled radishes helps cut through the richness of these dishes.
What is pickled radish called in Korean?
Pickled radish is called “danmuji” in Korean. It is a staple side dish in Korean cuisine and is commonly used as a garnish or eaten as a snack.
What is Korean pickled radish made of?
Korean pickled radish is typically made from daikon radish, which is peeled, sliced into thin strips, and then pickled in a mixture of vinegar, sugar, and salt. The radish absorbs the sweet and tangy flavors of the pickling liquid, resulting in a crunchy and refreshing side dish.
Why does Korean pickled radish smell?
The pickling process can create a strong odor due to the fermentation of the radish. This is a natural and normal part of the pickling process and contributes to the unique and savory flavor of Korean pickled radish.
Why do Koreans love pickled radish?
Koreans love pickled radish for its refreshing taste and crunchy texture. It is a popular side dish that is often served with Korean fried chicken, sushi, or as a snack on its own. It also pairs well with spicy foods, as the sweetness of the pickled radish helps to balance out the heat.
Are Korean pickled pink radish healthy?
Korean pickled pink radish is a healthy snack and side dish option. It is low in calories, high in fiber, and contains beneficial vitamins and minerals such as vitamin C and potassium. However, it is important to note that pickled radish can be high in sodium due to the pickling process, so it should be consumed in moderation as part of a balanced diet.
Korean-style pickled radish
- 300 g pink radish
- 100 ml rice vinegar (or white wine vinegar)
- 100 ml water
- 100 g white sugar
- 5 g salt
- 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.