Pickled Korean Radish

Ingredients for 2 cups

• 1 Korean white radish or 1 small daikon (250 g), peeled and julienned, or 14 to 16 round radishes cut into quarters
• 1 cup vinegar marinade (below), preferably made with rice vinegar
• ½ tsp. to c. turmeric powder (optional)
• Kosher salt

For the vinegar marinade

• Ketobiotic sweetener: monk fruit, coconut sugar or grade A maple syrup
• 2 tbsp. to c. raw honey
• Kosher salt
• 1 ¼ cups rice vinegar or other vinegar of your choice
• ½ cup crushed ice

Preparation

Vinegar marinade

Mix ¾ cup of hot water, 2 tbsp. to s. ketobiotic sweetener, honey and 2 tbsp. to c. of salt, then stir until the ingredients are dissolved.
Add the rice vinegar and crushed ice, then mix. Taste and add sweetener or salt if needed.

Express marinade

Place the julienned radish in a glass jar with a lid.
Pour the marinade into a saucepan, add the turmeric (optional) and bring to a boil over medium-high heat. Pour the liquid over the vegetables and let cool. Cover and refrigerate for at least 1 hour.

Slow marinade

Place the julienned radish in a glass jar with a lid.
If you use turmeric, add it to the marinade, then pour the mixture over the vegetables. Cover and refrigerate for at least 8 hours.
Taste and add a little salt if necessary.

Other recipes with radishes:

• Spring salad with shrimp

• Pink radish verrines

• Stir-fried snow peas and radishes