Spring Radish Jangajji (Pickled Radish): A Recipe for Delicious Pickled Radish Lasting a Year
Spring Radish Jangajji (Pickled Radish): A Recipe for Delicious Pickled Radish Lasting a Year
How to Make Radish Jangajji, Pickled Radish Brine: Preserving Radish for a Year
Introducing a recipe for delicious pickled radish that you can make at home and enjoy all year round. Try making it easily with fresh radishes from the kimchi-making season.
Ingredients- 5kg Radish
- 2kg Coarse Sea Salt
- 2 cups Red Pepper Seeds
- Water
Cooking Instructions
Step 1
First, wash the radishes thoroughly and prepare them. Roll the whole washed radishes in coarse sea salt, ensuring salt coats the surface evenly. Then, layer them neatly in an earthenware pot or a large container. Wash the red pepper seeds clean, remove any excess water, and place a generous amount on top of the radishes.
Step 2
Remove the radish greens (leaves) from the radishes you will be using. Gently scrub the roots and skin with a brush to clean them thoroughly, then drain them well. It’s crucial to remove as much moisture as possible after washing.
Step 3
This recipe is for pickled radish that I make almost every year. I missed it so much last year when I moved and couldn’t make it. Pickled radish, which we start eating around the time kimchi runs out, can be seasoned as a side dish or soaked in water. Personally, I find the seasoned version the most delicious. I bought large radishes this time to make it, and I’m already excited about when I can eat it.
Step 4
Trim off any small root hairs and tough parts from the washed and drained radishes. Also, clean up the area where the radish greens were attached.
Step 5
Instead of wetting the radishes directly with water, it’s better to lightly moisten them in clean water before rolling them in sea salt. This helps the salt adhere better. If the radishes are too dry, the salt won’t stick well, so keep this tip in mind.
Step 6
Generously coat each radish with sea salt. Applying enough salt is essential for the radishes to pickle properly without becoming mushy and to retain their crispness.
Step 7
Line an earthenware pot or your pickling container with two layers of kimchi-making plastic wrap. Tightly pack the salt-coated radishes on top of the plastic wrap, filling the space without gaps.
Step 8
Once all the radishes are in the container, tightly gather the edges of the plastic wrap and secure it with a rubber band or string. This minimizes air contact, ensuring the radishes pickle fresh.
Step 9
After about 3 days, when you take out the radishes, you’ll notice that their initial hardness has softened, and they’ve become more tender. You’ll also see a good amount of liquid that has been drawn out from the radishes. This liquid will be used later, so don’t discard it.
Step 10
Dissolve 1kg of coarse sea salt in 2 liters of water to create a brine. This saltwater will be used for pickling the radishes.
Step 11
Place the red pepper seeds in a sieve and rinse them under running water to remove any dust or impurities. Drain the washed red pepper seeds thoroughly and sprinkle them evenly over the pickled radishes.
Step 12
Carefully pour the prepared saltwater into the pot. It’s important to add enough brine so that the radishes are fully submerged. The saltwater acts as a preservative to keep the radishes fresh.
Step 13
To prevent the radishes from floating to the surface, press them down firmly with plastic wrap or another weight. Placing a heavy stone on top would be ideal, but if a stone isn’t available, you can use tightly tied plastic bags to add weight and keep them submerged. Now, we wait for the pickled radishes to mature beautifully. See you in the spring!
Step 14
For more detailed instructions on making pickled radish, check here: https://blog.naver.com/wjdtj611/220185724411 / For a pickled radish salad recipe: https://blog.naver.com/wjdtj611/222723586901
