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)

Japanese Pickled Radish

Recipe ID :2145 Posted on 24 OCT 2016

Serves 2

views 1,777
printed 5

saved 1

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

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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.

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