Brighten your palate and add a vibrant crunch to your meals with these incredibly easy soy sauce pickled white radishes. This recipe delivers a quick and flavorful pickle that's perfect as a refreshing side dish, a topping for noodles or rice bowls, or even a unique addition to sandwiches. Forget lengthy fermentation processes; this method delivers tangy, crisp results in a fraction of the time. The delicate sweetness of the radish beautifully complements the savory depth of the soy sauce, creating a harmonious balance of flavors that will leave you wanting more.
These quick pickles are incredibly versatile and adaptable to your taste. Feel free to experiment with adding chili flakes for a spicy kick, or adjust the pickling time to achieve your preferred level of tang. Ready to transform ordinary radishes into an extraordinary culinary experience? Let's dive into the simple step-by-step process to make these delicious soy sauce pickled radishes.
Tools Needed
- Knife
- Large bowl
- Heavy object (chopping board)
- Cloth bag or towel
- Pot
- Jar
Ingredients
- White Radish: 2 kg
- Salt: 2 tablespoons (40g)
- Sugar: 250g (1 cup)
- Soy Sauce: 100g (1/3 cup)
- Water: 1 cup
- Garlic
- Chili
Step-by-Step Instructions
Step 1. Prepare the Radish
- Wash the radish with salt water. Remove the ends and cut the radish in half lengthwise. Then, slice into small pieces, about the thickness of your little finger. Leave the skin on for extra crispiness.
Step 2. Salt and Dehydrate the Radish
- Marinate the radish with 2 tablespoons of salt. Mix well and let it sit overnight. For faster absorption, mix occasionally.
- The next morning, drain the excess water from the salted radish. Use a cloth bag or towel and squeeze out as much water as possible to speed up the drying process.
- If desired, chop garlic and chili. Dry the radish until slightly wilted. About 3 hours.
Step 3. Make and Combine the Soy Sauce Mixture
- Combine sugar, water, and soy sauce in a pot. Cook until the sugar dissolves completely (about 2 minutes). Let cool completely.
- Place the drained and dried radish into a clean jar. Pour the cooled soaking liquid over the radish, ensuring it's fully submerged. Add garlic and chili if using.
Step 4. Pickle and Store
- Cover the jar and let it sit at room temperature for 3-5 days, mixing occasionally.
- After 3-5 days, transfer the jar to the refrigerator for long-term storage.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- Choose thin, heavy radishes for the best flavor.
- Don't peel the radish; leaving the skin on helps maintain its crispiness.
- Don't dry the radish too much; it should be soft and pliable.
- Use a clean jar to prevent spoilage.
- Mix the pickled radish occasionally while it's soaking to ensure even flavor distribution.
Nutrition
- N/A
FAQs
1. How long can I store these pickled radishes?
Stored in an airtight container in the refrigerator, these pickled radishes will last for about 1-2 weeks. They'll be crispiest in the first few days.
2. Can I use different types of radishes?
While white radishes work best for this recipe due to their mild flavor and crisp texture, you can experiment with other varieties. Keep in mind that the pickling time and resulting flavor might vary slightly.
Enjoy the satisfying crunch and vibrant flavor of your homemade soy sauce pickled radishes! This simple recipe is a perfect way to add a unique and delicious element to any meal. Now go forth and pickle!