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Korean Pickled Radish

Korean Pickled Radish Recipe

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 servings
Calories: 30
Ingredients Method Notes

Ingredients
  

  • 1 lb Korean radish or daikon
  • 1 cup water
  • 1/2 cup rice vinegar
  • 1/4 cup granulated sugar
  • 1 1/2 tsp kosher salt
  • 1/2 tsp ground turmeric

Method
 

  1. Peel and slice radish into 1/4-inch thick matchsticks.
  2. In a small saucepan, bring water, rice vinegar, sugar, salt, and turmeric to a boil, stirring to dissolve. Remove from heat.
  3. Place radish in a heatproof container. Pour hot brine over it. Cool uncovered to room temperature, then cover and refrigerate at least 30 minutes.
  4. Spoon pickles into a serving bowl with a slotted spoon and serve cold.

Notes

For the brightest yellow color, use Korean radish and turmeric. The pickles keep well for up to 2 weeks. If you can wait, let them sit overnight before serving—the flavor deepens and the crunch stays intact.