
Pickled Radish
Korean radish is similar to a Japanese daikon but with a rounder shorter shape, a crunchier texture and a stronger, slightly sweeter taste. You can buy the radish from world food or Korean stores and it’s really worth trying to get one because the crunchy and refreshing pickle makes a lovely side to the spicy chicken. You can use daikon if you can’t find Korean radish. Serve with my Korean Fried Chicken.
Method
Put the sugar, vinegar, water and salt in a bowl and mix well until the sugar has dissolved. Add the radish and stir well. Cover and put in the fridge for at least 2 hours (preferably 24hours) to pickle before serving.
Ingredients
- 450g Korean radish, peeled and cut into ¼ inch cubes
- 120g sugar
- 150ml distilled white vinegar or rice wine vinegar
- 150ml water
- 1 tsp sea salt