Kim Dae-seok's Mustard Seed Pickled Radish
A traditional radish pickle made without pre-salting, using a concentrated brine with mustard seeds, jujubes, and soju for a crisp, firm texture that lasts year-round without worry of mold.
Ingredients needed 20 servings
Recipe
Cooking tips
- Placing radish greens at the bottom prevents the radishes from floating to the surface when brine is added, reducing contact with air and preventing softening.
- The capsaicin in mustard seeds provides strong antibacterial properties, helping keep the radishes firm even during long-term storage in a balcony.
- Soju forms a protective layer on the surface of the brine, preventing white mold and aiding in preservation.
- Immediately after packing, the radishes may release moisture and make the lid hard to close, but after 3–4 days, they settle and sink naturally.
- When serving, slice thinly, rinse briefly in cold water 2–3 times to reduce saltiness, squeeze out excess moisture, and enjoy.
Recommended for
- Those who want to make a long-lasting, sturdy side dish without mold issues for up to a year.
- People looking to enjoy crunchy, refreshing radish salad or cold soup during summer when appetite is low.
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