Oshinko Pickled Radish

Crunchy, bright yellow radish slices. The acidity of rice vinegar is balanced by a touch of sugar, while the kombu adds deep umami notes.

• Prep: 20 min
• Cook: 5 min
• Difficulty: Easy
• Calories: 138
• Protein: 1 g
• Carbs: 34 g
• Fat: 0 g

Ingredients

• 500 g Korean radish ( peeled and cut into sticks )
• 15 g Gray sea salt ( for salting )
• 150 ml Rice vinegar ( for the brine )
• 100 g White sugar
• 50 ml Mineral water
• 1 tsp Turmeric powder ( for color )
• 1 pc kombu seaweed ( for umami )

Instructions

1. Slicing the radish

   Peel the Korean radish. Cut it into finger-sized sticks or 5mm thick rounds. The cut must be clean to preserve the crunch.

2. Salting

   Mix the radish with the sea salt in a bowl. Let it sweat for 30 minutes. The radish should release its water and become slightly flexible under pressure.

3. Preparing the brine

   In a saucepan, heat the rice vinegar, water, sugar, and turmeric. Simmer until the sugar is completely dissolved. Remove from heat and let cool completely.

4. Jarring

   Firmly squeeze the radish between your hands to extract excess water. Place it in a clean jar with the kombu seaweed. Cover with the cold brine and seal.

Chef's tips

• Wait at least 24 hours before eating so the flavors can fully penetrate the radish.
• If the radish is too bitter, give it a quick rinse after salting before adding the brine.

Storage

Store in the refrigerator in a sealed jar for 2 to 3 weeks.