Eat radish in winter, eat ginger in summer — crisp and refreshing radish buds with a savory sauce flavor
Paper-thin radish slices are salted and sugared in repeated rounds until deeply crisp, then bathed in a savory soy marinade. A wintry nibble that lives up to the old saying about radish and ginger.
Instructions
- 1
Cut the white radish into 3mm thick slices, place them in a container, and sprinkle a layer of salt over each layer of radish slices.
- 2
After sprinkling salt, cover with two layers of radish slices, then evenly sprinkle salt again. Repeat this process until all are done. After 15 minutes, drain the brine that has formed.
- 3
Add a large spoon of sugar and mix well, then marinate for 15 minutes. After 15 minutes, pour out the liquid from the marinade again. Repeat this process once more.
- 4
Rinse the pickled radish slices with cold boiled water, and then squeeze out the water.
- 5
Add to the washed radish slices: 6 parts light soy sauce, 1 part dark soy sauce, 2 parts vinegar, 3 tablespoons of sugar, and 1 small bowl of cold boiled water.
- 6
After mixing evenly, cover with a lid. Refrigerate for 2 days.
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Ingredients
Main Ingredients
- white radishto taste
Seasonings
- Saltto taste
- light soy sauceto taste
- dark soy sauceto taste
- Vinegarto taste
- white sugarto taste