A crisp and refreshing Korean side dish known as Chicken-Mu. Cubed daikon radish is quick-pickled in a sweet and tangy brine of white vinegar, sugar, and water. This crunchy banchan is the traditional perfect pairing for cutting the richness of Korean fried chicken, but serves as a delicious palate cleanser for any Asian meal.

Ingredients

• 400g or 1 Daikon Radish
• 150ml Water
• 150ml White Vinegar
• 150ml Sugar
• 5ml Salt

Steps

1. Boil the jar in a large pot of water. While that boils, add all ingredients except the radish to another pot and bring to a simmer.
2. Wash and dice radishes into little cubes. Add to the jar, let the vinegar mix cool slightly then pour over the radishes and seal the jar. Let cool before refrigerating and refrigerate for about 24h before eating.

Notes for Korean Pickled Radishes

• Most commonly eaten as a side with Korean fried chicken but honestly just a nice little crunchy side for many asian dishes.

Shared notes for pickled recipes

• For pickling you don't need to go out buying jars or fancy ingredients. You can, as I do, get away with using jars from other things like olives, capers, other pickles, etc etc.
• You need to make sure you sterilize your jars. The easiest way I find, which is in the recipes, is to bring a large pot to a simmer with the jars fully submergered. Then I pull them out with tongs and immediately fill.
• Pickling is mainly just submerging something in a water, vinegar and salt mixture. You can pickle all sorts of random things but more importantly, you can add so many different flavours! Take a look at the dill pickle recipe for an example of all the different things I like to add.

Other recipes sharing these notes: