Forget bland pickles! This recipe for crispy pickled radish with fish sauce delivers a vibrant, umami-packed explosion of flavor that will transform your perception of pickled vegetables. The perfectly balanced brine, featuring the salty depth of fish sauce, the sweetness of sugar, and a hint of fiery chili, creates an addictive crunch that's irresistible. These quick pickles are perfect as a standalone snack, a refreshing accompaniment to grilled meats, or a zingy addition to your favorite noodle dishes. The bright pink color alone is enough to make them a stunning addition to any table.
This recipe is incredibly versatile – easily adjusted to your preferred level of spice and sweetness. Ready to experience the magic of these addictive pickled radishes? Let's dive into the step-by-step instructions to create your own batch of these flavorful delights.
Tools Needed
- Knife
- Mixing Bowl
- Basket
- Tray
Ingredients
- White Radish: 1 kg
- Garlic
- Chili
- Salt: 3 tablespoons (50g)
- Sugar: 1 cup (220g)
- Filtered Water: 1/2 cup (150ml)
- Fish Sauce: 1/2 cup (150ml)
- Soy Sauce: 1 tablespoon
- Vinegar: 4 tablespoons
Step-by-Step Instructions
Step 1. Prepare the Radishes
- Wash and drain the radish. Cut off any black parts, but leave the skin on for extra crispiness.
- Cut the radish into bite-sized pieces (or strips, as preferred).
- Marinate the radish with salt for 2 hours, shaking occasionally to ensure even absorption.
- After 2 hours, rinse the salted radish thoroughly with water to remove excess salt.
- Squeeze the radish dry and spread it out evenly on a tray to dry in the sun.
Step 2. Prepare the Brine
- Slice the garlic and chili.
- Combine sugar, filtered water, fish sauce, soy sauce, and vinegar in a pot. Cook until the sugar dissolves and the mixture boils.
- Let the soaking liquid cool completely.
Step 3. Combine and Pickle
- Once cooled, add the dried radish, garlic, and chili to the soaking liquid. Let it soak.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- Heavier radishes make a more delicious pickle.
- Leaving the radish skin on helps maintain crispiness.
- Shake the radish while marinating with salt to speed up absorption. If the radish bends without breaking after 2 hours of salting, it's ready.
- Dry the radish until it's slightly dry but still soft.
- Adding soy sauce enhances the flavor of the pickle.
- The longer the radish soaks, the more flavorful it becomes. It can be stored for months (or even a year in the refrigerator).
Nutrition
- N/A
FAQs
1. How long will these pickled radishes last?
Properly stored in an airtight container in the refrigerator, these pickled radishes will last for up to a year. The flavor will deepen over time.
2. Can I adjust the spiciness?
Absolutely! Adjust the amount of chili flakes or chili garlic sauce to your preferred level of heat. You can even omit it entirely for a milder pickle.
So there you have it – a recipe for crispy pickled radishes that will brighten your meals for months to come. The satisfying crunch and bold flavor make these a true culinary gem, perfect for adding a zing to any dish or enjoying on their own. Enjoy the delicious results of your homemade, year-long supply of pickled radish perfection!