Kim Dae-seok's Firm and Crunchy Pickled Radish

• radish 3 pieces (4.2kg)
• sea salt 1 cup (200ml)
• maltose syrup 3 cups (600ml)
• dried jujubes 10 pieces
• red pepper seeds 1/2 cup
• premium soy sauce 2 cups (400ml)
• plum syrup 1 cup (200ml)
• soju 1 cup (200ml)
• boiled brine liquid 4 cups (800ml)

Recipe 🍳

Cooking tips 💡

• Avoid peeling off all the radish skin; only trim the dirty or damaged spots to preserve crispness.
• Using maltose syrup instead of sugar ensures complete moisture extraction through osmotic pressure, resulting in a non-sticky, firm texture.
• Boiling the brine briefly before cooling enhances depth of flavor and prevents spoilage.
• Red pepper seeds add a spicy, refreshing kick, while dried jujubes, pierced and inserted, provide a clean, luxurious sweetness.

Recommended for 🙋

• ⭐Those seeking a premium pickled radish with a consistently firm, crunchy texture that lasts all year.
• ⭐Home cooks wanting a delicious, non-salty side dish that tastes great on its own.
• ⭐People looking to make large batches of long-term, emergency-ready side dishes using winter radishes.