Korean Pickled Radish
- 1 Daikon or Chinese White radish
- 1 cup water
- 2 tablespoons vinegar
- 1 tablespoon honey
- 1 teaspoon turmeric
- Sea salt
- Start by peeling your radish, cutting in half lengthwise, then chopping into about 1/4-inch half-moon slices. Put radish slices into a large bowl, sprinkle one flat tablespoon of sea salt over the radish slices, give then a gentle toss to distribute the salt, and let sit for about 20 minutes or until the radish slices soften to a point where you are able to gently fold a slice without breaking it.
- Once your radish slices are bendable, don't be shy in using your hands to squeeze off the liquid that has come out of the radish and transferring your slices to a glass bottle - this is the bottle that you"ll be allowing your radish to ferment in for a couple of days before eating, so be sure that it's clean and that you have a lid for it.
- To make your turmeric brine, bring one cup of water to a boil, then add your vinegar, turmeric and one flat teaspoon of sea salt. Reduce heat and stir gently for a minute to evenly distribute everything. Then take your pot off the heat and add one tablespoon of honey or any other sweetener on hand. Give your brine a taste test; you can add a little more salt or sweetener to suit your tastes.
- Cover the radish slices with your turmeric brine. You want to do this while your brine is still relatively hot, as this improves the final crunch factor of your radish slices. If you wait until your brine has cooled down to add it to your radish, you"ll end up with relatively soft radish with little crunch.
- Allow things to sit, uncovered, until our brine cools down to room temperature, then cover and allow the bottle to sit out at room temperature for two days.
- After two days of fermenting, your radish slices are ready to eat. Store leftovers in the refrigerator and take out small portions as needed. While refrigerated, pickled radish slices are fine to keep around for at least a couple of months.