Aha Bujang's Kkodeuri Cucumber and Radish Pickle

Cooking tips 💡

• Using starch syrup instead of salt for pickling draws out only moisture without making it salty, resulting in a crunchy and chewy texture.
• The radish's characteristic pungent aroma disappears, leaving only a sweet and sour flavor, so squeezing out the water thoroughly is key.
• Stored in an airtight container, the texture remains unchanged for a long time and is great for use in naengmyeon or mixed dishes.

Recommended for 🙋

• ⭐Those who want to make a garnish with a crunchy, chewy texture instead of a soggy pickle.
• ⭐Those looking for a refreshing, sweet and sour mix to accompany naengmyeon, bibim guksu, jokbal, bossam, etc.
• ⭐Those who want to easily achieve a texture similar to dried radish strips using the starch syrup osmotic method.