Crispy Young Radish Kimchi Pickle: A Sweet and Sour Rice Thief Recipe
Crispy Young Radish Kimchi Pickle: A Sweet and Sour Rice Thief Recipe
How to Make Easy Young Radish Kimchi Pickle
Have you been wondering what to do with a surplus of fresh young radish (yeolmu)? Try making this delicious sweet and sour young radish pickle! It’s a unique side dish that will stimulate your appetite, offering a different charm from regular kimchi. It’s the perfect way to enjoy an abundance of young radish and stock your pantry with a satisfying side. Making it is incredibly easy!
Main Ingredients- 200g young radish (yeolmu)
- 3 Cheongyang chili peppers
Pickling Brine- 100ml soy sauce
- 60ml plum extract (maesil cheong)
- 60ml soju (or rice wine)
- 60ml vinegar
- 50ml water
- 1/4 apple (seeds removed, coarsely julienned)
- 100ml soy sauce
- 60ml plum extract (maesil cheong)
- 60ml soju (or rice wine)
- 60ml vinegar
- 50ml water
- 1/4 apple (seeds removed, coarsely julienned)
Cooking Instructions
Step 1
First, let’s make the pickling brine, the key to a delicious pickle. Combine soy sauce, plum extract, soju (or rice wine), and water in a pot and mix well. Add the coarsely julienned apple (with seeds removed) to the pot. Bring this mixture to a boil, then stir in the vinegar and immediately turn off the heat. You’ll have a flavorful pickling brine infused with fragrant apple.
Step 2
Now, it’s time to prepare the young radish. Wash the young radish thoroughly and drain any excess water. Cut it into manageable pieces (about 3 or 4 segments). If you’re using young, tender radish, 3 segments per piece will be perfectly fine. Place the prepared young radish in a clean container. Add the washed Cheongyang chili peppers. Pour the hot, brewed pickling brine directly over the radish and peppers. Remember to discard the apple pieces from the brine before pouring.
Step 3
After one day, check the state of the pickled radish. To further deepen the flavor of the pickle, carefully pour out the brine from the container back into a pot. Bring this brine to a boil again, then let it cool completely.
Step 4
Once the brine has completely cooled, pour it back into the container with the young radish. This process of boiling and cooling the brine twice not only extends the shelf life of the pickle but also enhances its flavor.
Step 5
Now it’s time to enjoy your delicious young radish pickle! Store it in the refrigerator, and after about 2 days, you can savor its crisp texture and wonderfully sweet and sour taste. The addition of Cheongyang chili peppers adds a pleasant, subtle spiciness, making it a truly special dish. If your kimchi refrigerator is looking a bit empty, why not try making various kinds of pickles? This young radish pickle is incredibly easy to make and is a fantastic ‘rice thief’ (a dish that makes you eat more rice). Give it a try!
