KOREAN RADISH PICKLE RECIPES

Steps:

• In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.
• Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.

Steps:

• Peel the radish and then slice it thinly as desired.
• Sprinkle with salt and leave for 2 hours in order to draw out moisture.
• Place the salt, sugar, vinegar, water and chillies in a saucepan and bring to a boil.
• Continue stirring the pickling mixture until all the salt and sugar have dissolved. Set aside to cool down.
• Squeeze the excess moisture out of the radish.
• Layer the vegetable along with sprinklings of dill in a sterilised, airtight storage container.
• Pour in the pickling liquid, ensuring all surfaces of the radish are covered.
• Wait for at least 2 days, but preferably 1 month, for the flavours to develop.
• Serve with a bowl of rice or miso soup.