Kim Dae-seok's Garlic Chive and Radish Pickles

Recipe 🍳

Cooking tips 💡

• Cut radish into 6–7mm thickness to retain crunch even after aging.
• Even if the brine seems insufficient at first, the vegetables will release moisture—gently press them after one or two hours to help submerge.
• Let sit at room temperature for half a day, then age in the refrigerator for two days before eating.

Recommended for 🙋

• ⭐Those who enjoy a fresh, tangy contrast when eating fatty, thick cuts like samgyeopsal or neck meat.
• ⭐Home cooks looking to prepare a hearty, no-fuss side dish with just 15 minutes of effort, without the hassle of boiling and cooling steps.
• ⭐People wanting to try a special, delicious combination that combines the best qualities of both radish pickle and garlic chives kimchi, replacing traditional versions.