Jung Ho-young's Yuzu Radish Pickle

1. Wash the radish thoroughly and slice it into even, thin, round pieces using a mandoline.
2. Place the sliced radish in a container and mix well with yuzu paste.
3. In a pot, combine water 500cc, vinegar 450cc, sugar 225g, salt 1 tablespoon, and kombu 1 piece. Gently heat until the sugar dissolves—do not boil vigorously.
4. Pour the warm brine over the radish that has been mixed with yuzu paste, ensuring the radish is fully submerged.
5. Let cool to room temperature, then seal the container and refrigerate for at least 2 hours to mature.

Cooking tips 💡

• When slicing radish with a mandoline, be careful to avoid injury and maintain consistent thickness for even seasoning.
• If fresh yuzu is unavailable, use store-bought yuzu tea or yuzu paste for a quick, elegant flavor.
• Avoid boiling the brine completely—just warm it enough to dissolve sugar to preserve the vinegar’s acidity.