Korean Yellow Pickled Radish
Due to excessive, almost obsessive newly acquired habit of watching Korean dramas (Kdramas), Korean way of life as depicted on television has influenced how Peter and I eat our dinner.
Suddenly we are going to Korean restaurant to try Korean cuisine, which thankfully is rather good
Korean pickled radish is daikon radish
- 1 large daikon (labanos) radish
- 2 cup white vinegar
- ¼ cup sugar
- 11/2 tsp salt
- 1 tsp turmeric
- 1 tsp whole black peppercorn
- 3 bay leaves
- distilled tall pickling jar
- Peel the daikon and cut in half lenghtwise; each half cut crosswise in two parts or 3 portions if radish is really long.
- Arrange the pieces standing up into the tall pickling jar.
- Make the pickling liquid by mixing the vinegar, sugar, salt turmeric, bay leaves and pepper corns together.
- Pour the spiced vinegar over the pieces of daikon. Ensure that they are soaked through with the the pickling marinade.
- Cover the jar and leave overnight in the fridge.
- Store in fridge for up to 2 weeks.
Delicious as addition to grilled meat, fish and vegetables also as a side to a freshly made ramen soup.