Korean-style pickled radish

Name: Korean-style pickled radish
Cook time: 1440 min
Total time: 1440 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 1 piece white radish; to taste Chili powder; 8 g Salt; 10 g white sugar; 1 small pinch chives

Radish cubes scored into flower shapes, salted overnight, then tossed with chives, chili powder, and sugar for a crunchy Korean banchan ready after two days.

24 hrNewEasy Pickled & Preserved Pickle Mild Spicy

Instructions

1
Peel the radish
2
Cross-shaped flower cuts cut into large cubes
3
Pour salt and marinate overnight
4
Wash the chives and cut them into small sections
5
Pour out the brine from the pickled radish, rinse the radish with clean water, and add the chive roots, chili powder, and sugar.
6
Put on disposable gloves and mix evenly
7
Place in a sealed container, cover, and marinate for 2 days before eating.

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Ingredients

Main Ingredients

white radish
1 piece
chives
1 small pinch

Seasonings

Chili powder
to taste
Salt
8 g
white sugar
10 g