Crafting the Perfect Korean Pickled Radish
Korean Pickled Radish made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 2 large Korean radishes also called Mu
- 1 cup rice vinegar
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon salt
- 1 tablespoon turmeric powder
Instructions
- Prepare the radish by cutting it into thin strips or discs.
- In a mixing bowl, combine the rice vinegar, water, sugar, salt, and turmeric.
- Place the radish pieces into a clean glass jar, packing them tightly.
- Pour the prepared brine over the radish, ensuring they are fully covered.
- Seal the jar and refrigerate for at least 24 hours before serving.