Kim Dae-seok's Low-Salt Pickled Radish

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.