Author＼Happy Crab House

In the food court of Banqiao Railway Station, there is a Korean tofu pot that I will never forget! In addition to the delicious tofu pot, each meal will come with a small plate of "pickled radish". The radish has a strong fruity flavor that is both sour and sweet. The white radish slices have a crisp texture and are super delicious.

I suddenly missed that taste recently, so I decided to try to make the same taste myself. The "Korean Pickled Radish" I made by relying on the taste of my tongue is really similar. It's delicious. oh!

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Prepare ingredients:

1. One white radish (about 400g) 2. A small spoonful of salt 3. 40g sugar. 4. 25g white vinegar or fruit vinegar 5. 65g citrus jam 6. 10g lemon juice

Wash and peel the radish and cut into thin round slices, then cut into triangles in pairs horizontally and vertically and set aside.

Add a small spoonful of salt, mix well and let it sit for more than 30 minutes.

※It is important to add salt to remove the astringent taste of radish! It is recommended to let it sit for at least 30 to 60 minutes.

After standing, raw water will be produced. Pour away the raw water and rinse it with cold boiled water.

Pour the sugar, vinegar, jam, and lemon juice into the pot and mix well with the radish. Let it sit for more than an hour to make sure the sugar is completely dissolved and mix well.

Put it into a clean glass jar, store it in the refrigerator and marinate it for at least one day to infuse it with flavor.

※Pickled radish is best if it has been stored for two or three days.

After opening, use clean and dry utensils to scoop out and eat. This can prevent bacteria and moisture from entering the can and causing food spoilage.

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