Pickled Radish

Ingredients:

2 bunches of radish

1 tbsp + 1 tsp Salt, divided⁠

½ Cup Rice Vinegar⁠

½ Cup Water⁠

3 tbsp Sugar⁠

1 tbsp Soy Sauce⁠

3 garlic cloves, finely chopped⁠

1 tbsp Sriracha⁠

1 tbsp Sesame Oil⁠

¼ tsp White Pepper⁠ ⁠

Method:

Trim the greens and root ends from the radishes. Gently smash each radish with the side of a knife until it cracks but stays mostly intact. Place in a bowl, sprinkle with 1 Tbsp salt, and toss to coat. Let sit for 30 mins to draw out moisture. Rinse and drain well, then transfer the radishes to a large glass jar with a lid.⁠ ⁠

Meanwhile, in a small pot, combine the rice vinegar, water, sugar, soy sauce, garlic, sriracha, sesame oil, white pepper, and remaining 1 tsp kosher salt. Bring to a simmer over medium-high heat, stirring until the sugar dissolves. Remove from the heat and let cool slightly.⁠ ⁠

Pour the brine over the radish, cover, and refrigerate overnight. If the brine doesn’t fully cover the radishes, give the jar a shake once or twice so they all take turns submerged.⁠ ⁠ The pickled radishes will keep in the refrigerator for up to 3 weeks.