Preparation
20 minutes
Cooking
10 minutes
Difficulty
Easy
Sweet and sour pickled radish is a fermented dish that is simple to make and can be enjoyed with plain rice porridge at breakfast or with hot rice, making family meals more delicious and flavorful. Let’s cook with TasteVN and make this dish right away!
Ingredients for Sweet and Sour Pickled Radish Serves 5
White radish 2 kg Vinegar 30 ml (22 tablespoons) Garlic 2 cloves Chili 1 piece Salt 60 gr Sugar 60 gr
How to choose fresh white radish
- When buying white radish, you should choose those that are intact, feel firm in your hand, have an elongated shape with smooth skin that has no scratches, is not bruised, and does not have unusual black spots.
- The freshest white radishes are those with the stems tightly attached, the leaves are still green, especially with many small roots sprouting around the radish.
- Do not choose white radish that is too large, has a swollen body, feels light when picked up, or has wilted leaves that have lost their freshness.
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How to make Sweet and Sour Pickled Radish
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Prepare the white radish
The radish you buy should be washed thoroughly with water twice, then drained and cut into small diagonal slices with a thickness of about 1/2 of your finger.
Next, cut those slices into small sticks of equal length and thickness, about 1/2 of your finger, and place them in a bowl with 60 grams of salt.
Mix well so that the salt coats the radish evenly and soak for about 1 hour for the radish to absorb the salt and become softer, then squeeze the radish to remove all the water and rinse it 2 – 3 times with water, squeeze dry, and let it drain.
Tip: Salting the radish will help release all the water, making the final product crisper and tastier
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Drying the radish
After the radish has drained, spread it evenly on a clean, dry tray, then cover it with a thin cloth to keep dust away and let it dry under the sun for 2 days.
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Making chili garlic water
Crush the garlic, peel it, and chop it finely along with the chili, then put the chopped garlic and chili into a pot with 2 tablespoons of filtered water and 2 tablespoons of vinegar.
Cook for about 4 minutes over low heat until the garlic and chili water mixture boils, then turn off the heat, strain through a strainer to obtain about 1.5 tablespoons of chili garlic water.
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Pickling the radish
Put the dried radish into a bowl along with 1.5 tablespoons of the garlic chili water just cooked and mix well so that the vinegar and chili water evenly soak into the radish, then add 60g of sugar. Mix well until the sugar coats the radish evenly.
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Soaking the radish
First, prepare a glass jar that has been cleaned and dried, then add the sugar-coated radish into it. Close the lid and soak for about 4 – 5 days for the radish to absorb the garlic chili water and sugar, expand, and turn yellow, which means it’s done.
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Final Product
The sweet and sour pickled radish will have a very eye-catching yellow color once completed. When tasting a bit, we can feel the radish slices that are sweet and crunchy, with a slightly salty and sour taste that is very enticing.
This dish in the morning can be enjoyed with hot white porridge or with plain rice on vegetarian days, though simple, it is hard to resist. Give it a try and feel it right away!
See more
With just a few simple steps, you can have a delicious and crispy dish of sweet and sour pickled mustard greens that’s incredibly appetizing and perfect for your meal. Save this recipe and try it out for your family to enjoy at the next meal! Wishing you success.
