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Chicken-Mu: Korean Pickled Radish Recipe

These fresh, crisp, lightly pickedled daikon-radish cubes can be made in a matter of minutes and go well with Korean fried chicken.
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Prep Time 10 minutes
PICKLE 8 hours
Total Time 8 hours 10 minutes
Course Side Dish
Cuisine asian, korean
Servings 2 glass jars (16 fl oz)
Calories 345 kcal

Equipment

  • knife
  • Cutting board
  • balloon whisk
  • 2 (16 fl. oz.) Mason jars, or airtight containers without lids
  • Mixing bowl

Ingredients
  

  • 460 g (1 lb) daikon radish
  • 150g (2/3 c) white sugar granulated
  • 165g (2/3 c) white wine vinegar
  • Filtered water 165g (2/3 c).
  • Salt: 2.6g (3/4 tsp)

Instructions
 

  • Peel the daikon radish and clean it. Cut into 1/4-inch cubes.
  • Combine the sugar, vinegar and water in a bowl. Mix until sugar and salt dissolve completely.
  • The liquid should be poured into mason jars along with the daikon-radish cubes. Cover the jars with a lid.
  • Put the jars in the refrigerator and let them pickle for at most 8 hours. Then, you can serve the pickled jars when they are ready.

Notes

Notice: Nutrition values for this recipe are based on two (16 fl. oz.) mason jars filled with chikin-mu
Keyword Chicken-Mu recipe, how to make korean pickled radish, Korean Pickled Radish Recipe