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Pickled radish is a delightful side dish that adds a burst of flavor and tanginess to any meal. Whether you’re a fan of Korean cuisine or simply seeking a new, delicious homemade treat, learning how to make sweet and sour pickled radish is a must. The combination of the radish’s crisp texture and the perfect balance of sweetness and sourness creates a mouthwatering experience that will leave you craving more. In this guide, we will explore a simple yet scrumptious recipe that you can easily recreate at home. Get ready to immerse yourself in the world of homemade pickled radish and delight in its delectable taste.
Radishes are very low in calories, but their nutritional composition is very impressive such as protein, fiber, vitamin C, etc. With this popular tuber and easy to find ingredients, let’s go today. Let’s go to the kitchen with Cfis.edu.vn to learn how to salt sweet and sour radish to eat on Tet!
How to make traditional sweet and sour pickled radish
Prepare
50 Minutes Processing
30 Minutes For
3-4 people
Ingredients for making traditional sweet and sour pickled radish
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1 kg white radish
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2 carrots
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1 bottle of vinegar water
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Seasoning: salt, sugar, fish sauce
Ingredients for sweet and sour pickled radish
How to make sweet and sour pickled radish
Step 1Process materials
Beets and carrots are peeled and washed , then cut into 4-5 cm lengths . Prepare a bowl or bowl of water, dissolve 1 tablespoon of salt , then put the radish and carrot in and soak for about 30 minutes.
Then, wash the radishes and carrots with water, then drain.
Process materials
See more : 3 ways to salt sweet and sour salted eggplant, crispy for a long time, beautiful white
Step 2Cook sweet and sour pickled radish fish sauce
Add 500g of sugar, 1 liter of vinegar , 1 and a half tablespoons of granulated salt, 200ml of fish sauce and boil until the sugar and salt dissolve. Then let the mixture cool.
Cook vinegar water mixture
Place the radishes and carrots in a glass jar, then pour the cooled mixture into the jar completely covering the beets and carrots.
Put the jar of radishes in the refrigerator and can be used a day later .
Pour vinegar water into the jar of beets and carrots
Step 3Finished product
After a day of putting the glass jar in the refrigerator, when opening the lid, we will feel the pungent smell of wealth and the salty smell of fish sauce that blends together, making us feel hungry right away.
When tasting in the mouth, the salty taste of fish sauce along with crunchy radish makes us feel delicious.
Sweet and sour pickled radish
How to make Korean style sweet and sour pickled radish
Prepare
60 Minutes Processing
20 Minutes For
3-4 people
Ingredients for Korean style sweet and sour pickled radish
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White radish: 500g
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Carrot: 1 piece
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Rice vinegar: 200g
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Red chili: 1/2 teaspoon
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Seasoning: 40g sugar, 1 teaspoon salt, 300g filtered water
How to make Korean style sweet and sour pickled radish
Step 1Process materials
Radishes, carrots washed, peeled. Then cut into small, thin pieces.
Chop carrots and white radishes
Put the radish, carrot and 1 teaspoon of fine salt in a bowl, mix well to let the salt infuse. Leave for 20 minutes to remove the water from the radish. Wash the beets and carrots until they are all salty, then let them drain.
Step 2Cook soaking water
Put the amount of sugar, vinegar and filtered water in a pot, bring to a boil over low heat for about 2 minutes. Wait for the sugar to dissolve, then add the chili powder and turn off the heat, let it cool.
Cook soaking water
Step 3Pickled radish
Place the prepared beets and carrots in a sterilized glass jar. Pour the vinegar-sugar mixture to cover the turnips. Then close the lid. After 1 day, sweet and sour pickled radish can be eaten.
Pickled radish
Step 4Finished product
Korean style sweet and sour pickled radish
Besides the above 2 processing methods, you can make radishes in the style of radish. Xa Bau is a type of radish salt of the Tieu Chau people, after being introduced to Vietnam, it has become a specialty of Soc Trang. The recipe is very simple, you can easily do it at home.
In addition to the above methods, you can refer to how to make sweet and sour Korean pickled radish to eat against boredom!
Notes when making and how to preserve sweet and sour pickled radish
Preserving this sweet and sour pickled radish is very easy, we just need to put it in the refrigerator for a day and can use it, and keep it in the refrigerator for more than 1 month.
You should note, when we want to take out the sweet and sour pickled radish to use, use clean chopsticks (have not picked up any food) to avoid the sweet and sour pickled radish from spoiling quickly.
Notes when making and how to preserve sweet and sour pickled radish
Hopefully, through this article, it will help you to have in your menu a sweet and sour pickled radish to make the meal more delicious. Don’t forget to see more ways to choose delicious radish with articles on Cfis.edu.vn!
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In conclusion, making sweet and sour pickled radish at home is a simple and enjoyable process that yields delicious results. By following a few key steps, such as selecting fresh radishes, properly preparing the pickling brine, and patiently allowing the flavors to develop, one can create a perfectly balanced and mouthwatering pickle. The combination of sweetness and acidity in the brine adds depth and complexity to the radish, making it an irresistible accompaniment to a variety of dishes. Additionally, by making pickled radish at home, you have the opportunity to tailor the flavors to your liking, adding spices or herbs for a personalized touch. So, gather your ingredients, roll up your sleeves, and embark on a culinary adventure that will reward you with incredibly delicious sweet and sour pickled radish that will elevate your meals to a whole new level.
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