Sweet & Tangy Soy-Pickled Radish Wraps
Sweet & Tangy Soy-Pickled Radish Wraps
Making Soy-Pickled Radish Wraps with Winter Radish
Try making these sweet and tangy soy-pickled radish wraps using winter radishes, which are extra sweet this season. They’re perfect as a side dish for wraps or as a flavorful accompaniment to meals.
Main Ingredients- 1/2 winter radish
- 2-3 Cheongyang peppers (or green chili peppers)
Soy Brine- 100ml soy sauce
- 100ml apple cider vinegar
- 120ml sugar
- 1 cup water (approx. 200ml)
- 100ml soy sauce
- 100ml apple cider vinegar
- 120ml sugar
- 1 cup water (approx. 200ml)
Cooking Instructions
Step 1
Wash the winter radish thoroughly and peel off the outer skin. Cut it in half, and then slice it as thinly as possible into half-moon shapes, about 1-2mm thick. Using a mandoline slicer can help achieve uniform thinness.
Step 2
Chop the Cheongyang peppers for a spicy kick, or use green chili peppers for a milder flavor. Chop 2-3 peppers according to your preference.
Step 3
Place the thinly sliced radish and chopped peppers into a sterilized airtight container, layering them neatly.
Step 4
In a pot, combine the soy sauce, apple cider vinegar, sugar, and water. Bring to a boil over high heat, then reduce to medium-low and simmer for 2-3 minutes until the sugar is completely dissolved and the ingredients are well combined. Stir to ensure the sugar melts fully.
Step 5
Carefully ladle the boiling soy brine over the radish and peppers in the container. Make sure to pour enough to cover the radish completely for even pickling.
Step 6
Gently press down on the radish to ensure it stays submerged in the brine. You can use a spoon or a small plate for this. Let it cool to room temperature, then cover and let it sit for 1-2 days to begin the pickling process.
Step 7
After 1-2 days, carefully pour out the brine into a pot. Bring it to a rolling boil for about 5 minutes. This step helps to evaporate excess moisture from the radish, concentrating the brine and extending its shelf life. Allow the boiled brine to cool completely.
Step 8
Once the brine is fully cooled, pour it back into the container with the radish. Refrigerate for another 2 days for further pickling. After a total of 3-4 days of pickling, you’ll have wonderfully crisp and tangy radish wraps. They are a delightful match for grilled pork belly or any other dishes!
