Spicy and fragrant Korean radish can be cooked several times or immediately rolled up for the winter. And it is about the second option that I want to talk about today. There are several separate nuances and secrets there – and the snack is perfectly stored all season.
Ingredients
- Radish - 600 g
- Salt - 1 tsp.
- Sugar - 2 tbsp.l .
- Rice vinegar - 100 ml
- Water - 400 ml
- Allspice - 4 peas
- A mixture of peppers with peas - 1 art.l.
- Bay leaf - 3 pieces
- Turmeric - 1 tsp.
- Ground red pepper - 2 pinches
- Dried chili pepper - 2 pinches
- Carnation - 2 bud
Step-by-step cooking recipe
Boil the water with all the spices and add vinegar at the end.
Cut the radish into cubes or plates and put it in the marinade.
Leave it there until it cools down completely and leave the snack in the refrigerator for a day.
Spread it out in sterile jars.
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