Pickled Radish with an Asian Twist

Asian mix

Side dish
10 people
15
Mild

Transform ordinary radishes into a sensational side dish. These crispy, spicy, and sweet-sour radishes are the perfect addition to (almost) any meal, whether you want to add some extra flair to your salad or a unique touch to your snack platter.

Ingredients

- 5 chillies Dried Chilli without Stem

- 1 tsp Black Pepper (Whole)

- 250 ml Brown Rice Vinegar

- 300 grams of radishes

- water

- 3 tsp sugar

Preparation method for Pickled Radish with an Asian Twist

Use a mandoline or a sharp knife to slice the radishes thinly.
Place the radish slices in a clean glass jar. An old pickle jar works just fine. Add 3 teaspoons of sugar, 1 teaspoon of black peppercorns, and 5 dried chili peppers to the radishes. The radishes were subtly spicy with 5 peppers. If you like it hot, don't be shy and use extra chili peppers.
Fill the jar to about two-thirds with rice vinegar. Top up the rest with water until the radishes are completely submerged.
Screw the lid on the jar and shake until the sugar is dissolved. Let it sit in the refrigerator for at least 24 hours. Patience is a virtue.

Serve tip

These pickled radishes are great as a topping on an Asian taco or as a spicy kick in a fresh salad. Try them alongside grilled tofu or tempeh for a vegetarian twist.