Korean Style Pink Radish Pickles
User Reviews
5
Korean Style Pink Radish Pickles
Description
Korean Style Pink Radish Pickles combine fresh pink radishes with a simple yet flavorful pickling liquid of white or rice vinegar, sugar, water, and a pinch of salt. After thinly slicing the radishes, a warm vinegar mixture is poured over them in a sterile glass jar, allowing the sugar to dissolve fully and infuse the radishes. The pickles are left at room temperature for a few hours before refrigeration, which helps them develop a balanced sweet and tangy taste while keeping their crunch. This method preserves the radishes' firm texture rather than fully softening them.
The vinegar mix, heated until the sugar dissolves, gently softens the radishes while imparting a bright acidity. The result is a refreshing, crisp pickle that pairs well with flavorful Korean mains such as grilled meats or fried chicken. The pink radish slices retain a pleasant crispness even after being pickled for several days.
While the pickles are ready after a few hours, the flavor improves after 48 hours and is best consumed within the first week. They can be stored safely in the refrigerator for several weeks. Using a sterile jar and proper sealing helps maintain freshness. These pickles provide a cool, tangy contrast and a crunchy texture useful to balance rich and savory Korean dishes.
Ingredients
- 500 g radishes 1.1 pounds, pink
Vinegar mixture
- 1 cup white vinegar or rice vinegar
- 1 cup sugar raw or white
- 1 cup water
- Pinch of salt fine sea salt
Instructions
- Rinse the radishes in cold water and clean / trim the root and stems.
- Thinly slice the radish bulb and set aside.
- Make the vinegar mixture in a small sauce pan by mixing them all and bring it to boil on low heat until the sugar dissolves (about 3- 4 mins). Whisk it occasionally to promote the dissolving process.
- Put the sliced radish in a sterile glass jar and pour in the vinegar mixture. Let the jar cool down and close the lid. (Though it’s only lukewarm, so you won’t have to wait long.) Leave at room temperature for a few hours then refrigerate.
- Serve with your choice of main dishes (e.g. Korean BBQ, Korean Fried Chicken etc). (Tips. I found that the pickles taste better after 48 hours. While they will keep well in the fridge for several weeks, it tastes best in the first 7 days, with still a good taste and the crunchy texture.)
Notes
- Use a sterile 1-liter glass jar to prevent contamination and ensure freshness during pickling.
- For best flavor, allow pickles to rest refrigerated for at least 48 hours before serving.
- Although safe for several weeks, consume within 7 days for optimal texture and taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 21g | 7% |
| Sodium | 21mg | 1% |
| Potassium | 122mg | 3% |
| Sugar | 20g | 40% |
| Vitamin C | 7.4mg | 8% |
| Calcium | 16mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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