CookGo
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Sweet and Tangy Korean Radish Pickles

Cost $5, save $10

Source: Recommended by CookGo

  • 15 Min
  • 4 Servings
  • $5

INGREDIENTS

  • Main Ingredients

    • 500g Korean radish
    • 3 red chilies

  • Pickling Liquid

    • đź’§ 2 cups water
    • 1 cup vinegar
    • 🍬 1 cup sugar
    • 🧂 1.5 tbsp salt

STEPS

1

Wash the Korean radish thoroughly, trim, and cut into long pieces (2–4 sections).

2

Cut the radish greens into 4–5 cm lengths.

3

Slice the red chilies into 0.5–1 cm widths.

4

Layer the radish pieces and greens into a glass jar or container.

5

In a pot, combine water, sugar, and salt. Heat gently until the mixture simmers slightly, stirring to dissolve the sugar completely.

6

Add vinegar and boil on high heat for 10 seconds, then turn off the heat.

7

Pour the hot pickling liquid over the radish in the jar.

8

Let the jar cool to room temperature, then seal and store at room temperature for one day before refrigerating.

NUTRIENTS

Per 1 serving

🔥

50

Calories

  • 1g
    Protein
  • 12g
    Carbs
  • 0g
    Fats

đź’ˇ Tips

Use fresh Korean radish for the best crunch and flavor.Adjust sugar and vinegar ratios to suit your taste preferences.Store in the fridge for up to two weeks for extended freshness.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.