Oshinko Pickled Radish
Ingredients
- 500 gKorean radish (peeled and cut into sticks)
- 15 gGray sea salt (for salting)
- 150 mlRice vinegar (for the brine)
- 100 gWhite sugar
- 50 mlMineral water
- 1 tspTurmeric powder (for color)
- 1 pckombu seaweed (for umami)
Method
Crunchy, bright yellow radish slices. The acidity of rice vinegar is balanced by a touch of sugar, while the kombu adds deep umami notes.
- 1
Peel the Korean radish. Cut it into finger-sized sticks or 5mm thick rounds. The cut must be clean to preserve the crunch.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in the refrigerator in a sealed jar for 2 to 3 weeks.
