As I have posted before I love Korean food. One of my favorites is pickled radish. I came across a recipe I liked for pickled radish and carrots. They were very fine cuts which isn't what I wanted so I went with thicker cuts. I was able to get a large Diakon radish today and wasn't sure if I wanted to add carrots or not but decided to in the end.
This is a fast one day pickle from the recipe, maybe a little longer with my thick cuts.
1 large Diakon radish
3 carrots
Brine:
1 cup water
1 cup raw sugar
1 cup rice wine vinegar
1 tablespoon of salt
Heat the brine in a pot until the salt and sugar dissolve. Let it cool to room temp. cut up the veg and add it all into a pickling jar. Sit at room temp for 4-5 hours then refrigerate.
This is a fast one day pickle from the recipe, maybe a little longer with my thick cuts.
1 large Diakon radish
3 carrots
Brine:
1 cup water
1 cup raw sugar
1 cup rice wine vinegar
1 tablespoon of salt
Heat the brine in a pot until the salt and sugar dissolve. Let it cool to room temp. cut up the veg and add it all into a pickling jar. Sit at room temp for 4-5 hours then refrigerate.