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Japanese Pickled Radish

It worked making the traditional cucumber pickle so I tried it with colourful whole radishes.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)
Serves ２

Ingredients

Radishes 1 pack (150g)
Salt 1 tsp
Ginger 10g
Soy sauce 50ml (3+ tbsp)
Salt (Maldon) 2 tsp
Water 150ml (10 tbsp)
Sugar 70g (4.5 tbsp)
Vinegar 18ml (1+ tbsp)

Method

1
Wash the radishes and score in a couple of places. Sprinkle with the salt and rub in and keep for 30 minutes. Cut the ginger into fine strips.
2
Put the soy sauce, Maldon salt, water, sugar, vinegar and ginger in a pan and bring to the boil. Wipe off the salt and pat dry the radishes before adding to the pan. When boiled, turn the heat off.
3
After 30 minutes, remove the radishes and ginger into a plate and bring the pickling liquid to the boil. Return the radishes and ginger back to the pan and turn the heat off.
4
Allow to cool completely. You can eat it now but it's better kept in the fridge for a while first.
5
If you keep the radishes and ginger in the liquid for 2 days, they will shrink but will have a lovely concentrated flavour.

Tips & Note

Scoring the radishes at Step 1 allows them to absorb all the flavours. See my cucumber pickle recipe ID 2144.

Japanese Pickled Radish

It worked making the traditional cucumber pickle so I tried it with colourful whole radishes.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)

Serves ２

Ingredients

Radishes 1 pack (150g)
Salt 1 tsp
Ginger 10g
Soy sauce 50ml (3+ tbsp)
Salt (Maldon) 2 tsp
Water 150ml (10 tbsp)
Sugar 70g (4.5 tbsp)
Vinegar 18ml (1+ tbsp)
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Japanese Pickled Radish

Recipe ID :2145 Posted on 24 OCT 2016
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Serves ２

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It worked making the traditional cucumber pickle so I tried it with colourful whole radishes.

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Deepseafish
Recipe By
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Deepseafish
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Ingredients

Print Ingredients Email Ingredients
1 pack (150g)
1 tsp
10g
50ml (3+ tbsp)
2 tsp
150ml (10 tbsp)
70g (4.5 tbsp)
18ml (1+ tbsp)

Method

1
Wash the radishes and score in a couple of places. Sprinkle with the salt and rub in and keep for 30 minutes. Cut the ginger into fine strips.
2
Put the soy sauce, Maldon salt, water, sugar, vinegar and ginger in a pan and bring to the boil. Wipe off the salt and pat dry the radishes before adding to the pan. When boiled, turn the heat off.
3
After 30 minutes, remove the radishes and ginger into a plate and bring the pickling liquid to the boil. Return the radishes and ginger back to the pan and turn the heat off.
4
Allow to cool completely. You can eat it now but it's better kept in the fridge for a while first.
5
If you keep the radishes and ginger in the liquid for 2 days, they will shrink but will have a lovely concentrated flavour.

Tips & Note

Scoring the radishes at Step 1 allows them to absorb all the flavours. See my cucumber pickle recipe ID 2144.

Category

Japan Boiled Easy Peasy How To... Pickles Vegetable Sides Vegetarian Dressings Salad Vegetables Dinner Everyday

Related Maldon salt radish ginger soy sauce sake mirin
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