A delicious and tangy treat, this spicy pickled radish is a must-try!
Ingredients for Spicy Pickled Radish:
– Radish Stems: 1kg
– Rice Vinegar: 300ml
– Sugar: 30g
– Chilli Powder: 20g
– Salt: 10g
– Garlic: 2 cloves
Spicy Pickled Radish Ingredients
Method for Spicy Pickled Radish:
– Select fresh and crisp radish, free from any blemishes or wilted leaves. Use the stems, trimming away most of the leaves. Rinse thoroughly and set aside to dry.
– Split the radish stems into manageable lengths, and similarly, peel and cut the carrot into similar-sized sticks.
– Arrange the radish and carrot in a basket or tray, and leave them in a well-ventilated area to air-dry for half a day. This step ensures that the vegetables lose some moisture, resulting in a crispier texture after pickling.
– Peel and finely chop the garlic cloves.
– In a large bowl, combine 300ml of vinegar, 500ml of water, sugar, salt, and chopped garlic. Stir well until dissolved, adjusting the seasoning to your taste. Aim for a balance of sour, salty, and a hint of sweetness.
– Add the chilli powder to the brine, considering your preference for spice. The amount of chilli can be adjusted to suit your taste.
– Submerge the radish and carrot sticks in the brine, ensuring they are well coated. Cover tightly and allow the vegetables to absorb the tangy flavours for approximately 12 hours, occasionally stirring to ensure even pickling.
– After 12 hours, the radish should have turned a bright yellow colour, indicating that it is ready to be enjoyed!
– To temper the sourness, store the pickled radish in the fridge, and consume within the first 10 days for the best flavour and texture.
This spicy pickled radish makes for a delightful appetiser, boasting a tangy, mildly spicy, and crunchy bite, complemented by the fragrance of garlic and chilli. A true treat for the senses!
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