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Korean Style Pink Radish Pickles

Korean Style Pink Radish Pickle Recipe

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 10
Calories: 92 kcal
Course: Side Dish
Cuisine: Korean

Ingredients

  • 500 g pink radishes (1.1 pounds)
Vinegar mixture
  • 1 cup white vinegar or rice vinegar
  • 1 cup sugar raw or white
  • 1 cup water
  • Pinch of fine sea salt

Instructions

    Cup of Yum
  1. Rinse the radishes in cold water and clean / trim the root and stems.
  2. Thinly slice the radish bulb and set aside.
  3. 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.
  4. 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.
  5. 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

  • * 1 Tbsp = 15 ml, 1 Cup = 250 ml
  • ** You will need a sterile 1L glass jar.

Nutrition Information

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%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 92

% 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.