Pickling | Crunchy daikon korean style

Let me show you how crispy and how appetising it is.

Let’s get started!

Hi everyone my name is Michele

and in today’s video I’m going to show you how to  make

crispy pickled white radish korean style that goes very well with fried chicken

and it doesn’t take very long to make, maybe 2 hours?

or at most overnight

So if you want to eat tomorrow , you can prepare today put it in the fridge and you can eat it tomorrow.

I’m doing pickles using these two radishes.

so as much as you can pick a fresh and firm radish which means there’s Which means there’s  a lot of moisture inside and it will maintain its crispiness

when you do your pickle.

Peel both radish.

Cut into thick discs.

Cut into cubes.

Smaller cubes means shorter pickling time.

Larger cubes means longer pickling time.

Right now I’m going to measure out three to one proportion.

Three part sugar to One part vinegar.

I’m using a Heinz 5% acidity distilled white vinegar.

Amount of sugar depends on the size of your jar and the amount of your radish.

1 part vinegar to 3 parts sugar in weight.

Estimate enough to cover the amount of radish in the jar.

Estimate enough to cover the amount of radish in the jar.

Place the radish in the jar.

Took me at least 30 minutes of stirring to dissolve all the sugar.

before I add in the pickling water of sugar and vinegar I’m adding in a few pieces of bay leaves into the jar to keep it crispy.

Tannins in bay leaves keep the radish crispy and crunchy.

because the tannins in the leaves  will maintain the crispiness give Crush the leaves so that the Tannins can mix with the pickling water

Give it a mix. Bury some of the leaves

under the leaves under the radish so that it doesn’t float.

Fill up the jar with the vinegar and sugar solution.

Stir and mix the radish with the pickling solution.

Make sure all the radish are below the pickling water

so that they are not exposed to air.

Stir and mix your radish in the pickling solution every few hours

to even out the sugar and vinegar density.

Before pickling.

Leave in the fridge overnight.

2 hours later.

Denser vinegar and sugar solution will sink to the bottom.

Top part of the pickling solution draws out moisture from the radish diluting the solution.

Push the radish downwards to mix them well.

So it’s been 24 hours I have left my pickled radish in the fridge.

Argh!!! So heavy.

I noticed that the radish has shrunk a bit, I think it’s because

my radish has been in the fridge for 2 weeks.

and as a result the amount of moisture has reduced significantly and that’s why it’s shrinking.

but if you’re using fresh radish it shouldn’t shrink and it should be a bit translucent.

So unfortunately this round it will look a bit shrivelled but it will still taste good.

Let me show you how it looks close up.

So you can see the radish here are a bit shrivelled.

and even though they are a bit shrivelled, they still taste good.

like for example this piece.

it is suppose to be transluscent

and not shrivelled as much as this.

and if it’s fresh, it should be firm and in a cube form.

so let me give it a taste test.

it still tastes very good and this will lasts in the fridge for up to a month.

but most probably for our family it will last only for a week.

So if you want to give it a try do let me know how it turned out.

Remember to use fresh radish.

Daikon radish or if you can get korean radish, do get korean radish.

They are extra crispy compared to daikon radish.

And in Malaysia we can only get this,

and the small korean type are 3 times more expensive.b

which is not worth it I think.

Remember the proportion of sugar to vinegar is 1:1.

For mine, in the beginning I did,

1 to 3. 1 Portion of vinegar to 3 portions of sugar.

but in the end I added 2 more portions of vinegar which balanced it all out.

I’m not sure what happened there, usually I use 1 portion of sugar to 3 portions of vinegar.

and the amount I do is usually not that much.

I hope you give it a try and you’ll like the result of your pickle.

Enjoy your korean pickle at home.

Bye!!See you in the next video.