Kim Dae-seok's Low-Salt Pickled Radish
Ultra-quick pickled radish made by thinly slicing radish with a mandoline, salting and dehydrating with malt syrup, then seasoning with a soy brine infused with chili pepper seeds and ginger.
Ingredients needed 5 servings
Recipe
Cooking tips
- Adding malt syrup along with salt when pickling maximizes osmotic pressure, drawing out moisture more effectively and giving the radish a chewier texture.
- Boil the soy brine over the lowest heat to prevent it from reducing too much and to gently extract flavor.
- Since vinegar is heat-sensitive, add it after removing the brine from the heat — while it's still warm or as it cools — to preserve its acidity and aroma.
- Because the radish is sliced thinly with a mandoline, it doesn't need long aging; perfect pickled radish is ready in just two days.
Recommended for
- Those who want a pickled radish that is not salty but mild, while still having a crunchy, chewy texture.
- Those looking for a quick pickled radish recipe that can be completed in a short time and served right away.
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