pickled radish

There are many different recipes for making radish. Korean radish is an excellent oriental recipe that will appeal to any gourmet. In addition to the unusual taste, it attracts with a crispy structure and juicy appearance. Such a dish can be put on any holiday table as an appetizer.

How to marinate radish

Pickled radish can be prepared according to various recipes. There is a variant of a pickled vegetable in Korean, in Japanese and even according to a Chinese recipe. But first of all, it is important to properly prepare the ingredients. Root crops should be strong, with no signs of mold, rot, or disease. Before cooking, the vegetable must be washed under running water and peeled with a vegetable peeler.

For the marinade, black radish or daikon is used. You can cook Margelan radish in Korean or even watermelon. Any variety at the request of the hostess will do. And you can also use white radish and green. It all depends on the specific recipe and the preferences of the hostess.

For seaming, it is better to use glass jars, which should first be washed with soda and sterilized.

Classic Korean radish recipe

Cooking radish in Korean is not difficult. It is important to correctly collect all the ingredients:

• vegetables 1 kg;
• 3 cloves of garlic;
• 2 chili peppers
• 2 small spoons of salt;
• a tablespoon of granulated sugar;
• 30 g of green onion;
• 9% vinegar – half a spoon;
• add seasonings to taste.

Cooking algorithm with step by step instructions:

1. Slice the root vegetable.
2. Finely chop the pepper and mix with the radish and salt.
3. Leave in a warm place for 2 hours, squeeze out the juice.
4. Add all remaining ingredients to the brine.
5. Mix root vegetable and brine.

Arrange in sterilized jars and roll up tightly. For storage, it is better to lower it into a dark, cool room, without signs of mold and moisture.

Korean radish salad with sesame seeds and cumin

Korean green radish salad has become a familiar dish on many tables, despite its Eastern origin. Salad Ingredients:

• half a kilo of green radish;
• 3 cloves of garlic;
• 1 bulb;
• 6% vinegar – half a teaspoon;
• vegetable oil – a teaspoon;
• sesame seeds – a teaspoon;
• salt, zira, hot red pepper, cilantro and other spices to taste.

Instructions for cooking:

1. Wash, peel and grate the root crop for Korean carrots.
2. Add salt, leave to extract juice for 30 minutes. That’s how the bitterness goes away.
3. Grind cilantro and cumin, add pepper, mix.
4. Crush the garlic through a press.
5. Cut the onion into half rings and fry in vegetable oil until soft and golden brown.
6. Add sesame seeds, garlic to the onion, simmer for 4 minutes.
7. Add spices at the very end.
8. Squeeze the radish from the juice and mix with onions and spices.
9. Add vinegar, insist in the refrigerator for about 12 hours.

The salad is ready, it can be put on the festive table.

Korean radish with carrots

The Korean-style radish with carrot recipe at home is very popular, especially since even a novice housewife can cook it. The ingredients are simple, the cooking algorithm is also not particularly unique.

Pickled Salad Ingredients:

• 400 g of white root;
• 600 g carrots;
• 2 spoons of coriander;
• red ground pepper – a small spoon;
• 6 cloves of garlic;
• 2 Art. spoons of soy sauce;
• 4 tbsp. spoons of 9% vinegar;
• half a glass of vegetable oil.

You can prepare such a salad according to the following instructions:

1. Wash and clean the roots.
2. Grate vegetables for Korean salads.
3. Crush the garlic and mix with all the spices in a separate container.
4. Mix everything with vinegar and soy sauce.
5. Heat the oil in a frying pan until hot.
6. Pour the grated root crops, previously laid out in hot and sterilized jars, with the resulting marinade.
7. Add hot oil to this and immediately roll up.

Such a salad will successfully stand during the winter, but you can also just put it in the refrigerator and after an hour, when the salad is marinated, you can already eat it and serve it to the table.

Pickled Japanese radish

For this delicious recipe, experts recommend using daikon. This is an excellent preparation for the winter, tasty and vitamin. Ingredients for harvesting:

• daikon – 800 g;
• 1200 ml of water;
• 1,5 large spoons of coarse salt;
• Xnumx g of granulated sugar;
• 220 ml of rice vinegar;
• ground saffron – 1,5 tablespoons.

Cooking step by step:

1. Peel, wash and grate the vegetables in long strips.
2. Pour into hot sterilized jars.
3. Prepare a marinade from water, granulated sugar and salt. Bring to a boil and add saffron.
4. Boil for 5 minutes, add rice vinegar.
5. Pour radish in jars.

Then sterilize the jars for 15 minutes and tightly close the lids. Wrap in a warm blanket and leave to cool for a day. After that, you can go down to the basement for storage for the winter.

The easiest Korean pickled radish recipe

Pickled black radish according to a simple recipe with a minimum number of components and little time. Products for the recipe:

• 1 kg of vegetable;
• water liter;
• 200 ml apple cider vinegar;
• 50g per year;
• Xnumx g of granulated sugar;
• 5 bulbs;
• seasoning and dill optional.

Recipe:

1. Cut the root crop into slices or grate.
2. Pour cold water, add salt, leave for an hour to leave the bitterness.
3. Onions cut into rings.
4. Prepare a marinade from salt, sugar, seasonings.
5. After the marinade boils, it is necessary to introduce vinegar.
6. Rinse the root crop from the brine and arrange in sterilized jars.
7. Put the onion on top and pour over the marinade.

Roll up the jars and put them in the cellar for storage.

Radish and carrot salad more Korean with Bulgarian spring onions

For cooking you will need:

• 300 grams of root;
• 200 grams of carrots and sweet peppers;
• 3 cloves of garlic;
• 20 grams of salt;
• 5 gram of sugar;
• 30 g vinegar;
• 250 ml water.

Salad recipe:

1. Cut the pepper into strips, after removing the seeds from it.
2. Grate the vegetable for Korean carrots.
3. Mix root vegetables and peppers.
4. Wash carrots, peel and grate.
5. Tamp all vegetables and root crops into a jar.
6. Prepare the marinade and pour the vegetables in a jar.

Roll up and wrap in a blanket. A day later, you can go down to the cellar.

Korean-style green radish with onion and soy sauce

Korean radish on recipes with photos always looks appetizing. If you properly prepare such a salad with soy sauce and additional ingredients, then any gourmet will like the dish.

Ingredients for making an amazing salad:

• daikon – 450 grams;
• 1 carrot;
• half an onion;
• 2 cloves of garlic;
• a teaspoon of granulated sugar;
• half a large spoon of soy sauce;
• a small spoonful of red pepper, vinegar and sesame seeds;
• a quarter teaspoon of ground black pepper;
• salt to taste.

Method of preparation:

1. Wash carrots and root crops, peel and cut into strips.
2. Salt and leave for 30 minutes.
3. The juice that turns out must be drained.
4. Grind the garlic and add to the root vegetables along with salt, sugar, vinegar, pepper and other spices according to the recipe.
5. Add half rings of onion and soy sauce.
6. Mix and refrigerate for a couple of hours.

A delicious salad for all households is ready. After marinating, you can serve.

Korean-style marinated radish with turmeric

Another recipe for black radish in Korean involves the use of turmeric. This spice gives a special taste and pleasant aroma to an Asian snack. Cooking Ingredients:

• 100 g daikon;
• 50 ml of rice vinegar;
• 50 ml of water;
• Xnumx g of granulated sugar;
• a fifth of a teaspoon of turmeric;
• as much sea salt.

Preparing a healthy, vitamin salad is simple:

1. In a small saucepan, prepare a marinade of vinegar, sugar, turmeric, salt and sugar with water.
2. Cut the radish into slices, salt and put for a day.
3. Transfer the circles to the jar, and then pour the marinade.
4. Sterilize and seal tightly.

Then the finished salad can be stored in the cellar.

The original recipe for Korean-style radish and pear salad

Korean radish kimchi is a great recipe with a lot of ingredients and an unusual taste. Ingredients for making a delicious Asian snack:

• 2 kg of daikon;
• 2 carrots;
• 1 pear;
• bunch of green onions;
• Xnumx ginger;
• yannim – 3 large spoons;
• 50 ml of soy sauce;
• 2 large spoons of salt and sugar.

The cooking method is simple:

1. Clean the vegetable, cut into cubes.
2. Pour salt and sugar to the radish in a saucepan or enamel bowl.
3. Stir and leave for 30 minutes, stirring every 10 minutes.
4. Leave the juice that comes out in the amount of 50 ml, pour the rest.
5. Cut the carrots into strips, chop the ginger.
6. Cut the pear into cubes, onion into pieces 5 cm long.
7. Add chopped vegetables and yannim to the root crop.
8. Add juice and soy sauce.
9. Mix everything, preferably with gloved hands.
10. Put in a container, tamp and let ferment for 2 days.
11. After two days, you can rearrange in the refrigerator and eat the finished radish.

This is a great dish for lovers of foreign cuisines. If you want to surprise your guests, this is a great way.

Radish Kimchi with Ginger and Green Onions

Korean radish kimchi is another option for making a delicious rare dish. Products for cooking:

• 2 kg of daikon;
• 2 large spoons of salt and granulated sugar;
• ginger root – a tablespoon;
• 4 stalks of green onions;
• 6 cloves of garlic;
• 100 grams of red pepper flakes;
• 60 ml soy sauce.

The cooking method is not difficult. This is available to any even inexperienced cook:

1. Cut the daikon into small cubes.
2. Place in a container and mix with salt and sugar.
3. Leave part of the juice to prepare the marinade, drain the rest.
4. Finely chop the ginger, green onion and garlic.
5. Add ginger, onion, garlic, soy sauce and 70 ml of juice to the radish.
6. To stir thoroughly.

You can serve immediately or refrigerate for 1-2 hours.

Conclusion

Korean radish is an excellent recipe for an oriental snack that has long taken root on the table. Preparing such an appetizer is simple, but it is important to observe all proportions. The appetizer turns out to be spicy and, depending on the added components and seasonings, the spiciness can be made more or less intense. Keep the snack in a cool place. In order for the root crop to marinate better, it is initially recommended to leave it for fermentation in a room at room temperature for a couple of days.