{"id":19517,"date":"2022-05-31T11:50:19","date_gmt":"2022-05-31T11:50:19","guid":{"rendered":"https:\/\/bayevskitchen.com\/?p=19517"},"modified":"2023-04-10T10:58:55","modified_gmt":"2023-04-10T10:58:55","slug":"pickled-pink-radish","status":"publish","type":"post","link":"https:\/\/bayevskitchen.com\/pickled-pink-radish\/","title":{"rendered":"Quick and Easy Korean Pickled Pink Radish"},"content":{"rendered":"\n

A very easy<\/a> and quick recipe<\/a> for sweet and crunchy Korean<\/a>-style pickled<\/a> 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.<\/p>\n\n\n\n

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

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. <\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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