Sweet & Spicy Pickled Radish with Lemongrass & Chili Recipe

Updated at: 19/02/2025

Forget boring pickles! This vibrant recipe for Sweet & Spicy Pickled Radishes with Lemongrass and Chili elevates a simple side dish into a culinary adventure. The crunchy texture of the radishes perfectly complements the fragrant lemongrass and the delightful kick of chili, creating a complex flavor profile that’s both refreshing and exciting. Imagine the satisfying crunch against your palate, the sweet and spicy dance on your tongue – a perfect accompaniment to grilled meats, curries, or simply enjoyed on their own. These pickles are remarkably easy to make, transforming humble radishes into a show-stopping condiment.

The unique combination of sweet, spicy, and subtly fragrant flavors makes these pickled radishes a guaranteed crowd-pleaser. They're also incredibly versatile, adding a zesty punch to any meal. Ready to transform ordinary radishes into an extraordinary culinary experience? Let's dive into the step-by-step instructions and create these delicious Sweet & Spicy Pickled Radishes with Lemongrass and Chili.

Tools Needed

  • basin
  • hand blender
  • knife (optional)
  • pot
  • airtight container

Ingredients

  • Pickled radish: 500g
  • Sugar: 4 tablespoons
  • Shallots: 30g
  • Chili pepper (non-spicy): 15g
  • Lemongrass
  • Salt: 2 tablespoons + 1.5 teaspoons
  • MSG: 0.5 teaspoon (4g)
  • Soy sauce: 2 tablespoons
  • Water (warm): 2 liters
  • Water (filtered): 3 tablespoons
  • Cooking oil: 3 tablespoons

Step-by-Step Instructions

Step 1. Prepare the Radish and Aromatics

  • Soak 500g of pickled radish in 2 liters of warm water with 2 tablespoons of salt for 15-30 minutes to release saltiness. Rinse thoroughly under running water, squeezing out excess water.
  • Blend 15g of non-spicy chili pepper and 30g of shallots until smooth. Alternatively, finely chop them.
  • Finely chop an appropriate amount of lemongrass.
Prepare the pickled radish: Soak 500g of pickled radish in 2 liters of warm water with 2 tablespoons of salt for 15-30 minutes to release saltiness. Rinse thoroughly under running water, squeezing out excess water.Prepare the chili and shallots: Blend 15g of non-spicy chili pepper and 30g of shallots until smooth. Alternatively, finely chop them.Prepare the lemongrass: Finely chop an appropriate amount of lemongrass.
Prepare the Radish and Aromatics

Step 2. Cook the Radish

  • In a bowl, mix 4 tablespoons of sugar, 1.5 teaspoons of salt, 0.5 teaspoon of MSG, 2 tablespoons of soy sauce, and 3 tablespoons of filtered water.
  • Heat 3 tablespoons of cooking oil in a pot. Add lemongrass and stir-fry until golden brown. Add shallots and stir-fry until slightly green.
  • Add the blended chili and stir-fry until fragrant. Add the prepared pickled radish and stir well to coat with the aromatics.
  • Gradually pour in the prepared sauce, stirring constantly until the radish absorbs the flavors.
Prepare the sauce: In a bowl, mix 4 tablespoons of sugar, 1.5 teaspoons of salt, 0.5 teaspoon of MSG, 2 tablespoons of soy sauce, and 3 tablespoons of filtered water.Stir-fry the aromatics: Heat 3 tablespoons of cooking oil in a pot. Add lemongrass and stir-fry until golden brown. Add shallots and stir-fry until slightly green.Add chili and pickled radish: Add the blended chili and stir-fry until fragrant. Add the prepared pickled radish and stir well to coat with the aromatics.Add the sauce: Gradually pour in the prepared sauce, stirring constantly until the radish absorbs the flavors.
Cook the Radish
  • Stir on low heat for 5-10 minutes to allow the radish to dry slightly and absorb the spices. The radish will develop a beautiful color.
Simmer and dry: Stir on low heat for 5-10 minutes to allow the radish to dry slightly and absorb the spices. The radish will develop a beautiful color.
Cook the Radish

Step 3. Make the Sauce

  • In a bowl, mix 4 tablespoons of sugar, 1.5 teaspoons of salt, 0.5 teaspoon of MSG, 2 tablespoons of soy sauce, and 3 tablespoons of filtered water.
Prepare the sauce: In a bowl, mix 4 tablespoons of sugar, 1.5 teaspoons of salt, 0.5 teaspoon of MSG, 2 tablespoons of soy sauce, and 3 tablespoons of filtered water.
Make the Sauce

Step 4. Preserve the Pickled Radish

  • Transfer the cooked pickled radish to an airtight container and store at room temperature.
Preserve: Transfer the cooked pickled radish to an airtight container and store at room temperature.
Preserve the Pickled Radish

Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe

Tips

  • To ensure the pickled radish releases its strong flavor, rub it against a basket after washing to help remove excess salt.
  • Squeeze out as much water as possible from the pickled radish before stir-frying to prevent water retention and extend shelf life.
  • Add the sauce gradually to allow the radish to fully absorb the flavors.

Nutrition

  • N/A

FAQs

1. How long do these pickled radishes last?

Stored properly in the refrigerator, these pickled radishes will last for at least 2-3 weeks. They'll even develop more flavor over time!

2. Can I adjust the spice level?

Absolutely! Adjust the amount of chili to your preference. Start with less and add more to taste. You can also use a milder chili variety.

3. What can I use these pickled radishes with?

They're great as a side dish, topping for tacos or burgers, added to salads, or served with grilled meats and Asian-inspired dishes.


So there you have it – a simple yet incredibly flavorful recipe that transforms ordinary radishes into a culinary masterpiece. Enjoy the satisfying crunch and the delightful blend of sweet, spicy, and fragrant notes in every bite. These Sweet & Spicy Pickled Radishes with Lemongrass and Chili are sure to become a new favorite in your kitchen!