Pickled radish

Pickled radish

By
From
The Real Food of China
Makes
600 g
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
2 bunches red radishes, finely sliced
2 teaspoons sea salt
2 x 2 cm-wide strips orange peel, white pith removed
150ml clear rice vinegar
55g caster sugar
5 slices ginger, peeled
2 dried red chillies

Method

  1. Put the radishes in a colander with the sea salt and toss to combine well. Set aside for 1 hour to allow the excess moisture to sweat out. Using your hands, gently squeeze the radishes to get rid of the excess moisture, then pat dry with paper towel.
  2. Meanwhile, combine the remaining ingredients with 80 ml water in a saucepan and bring to a simmer, stirring occasionally to dissolve the sugar. Remove the pan from the heat and set aside to cool to room temperature. Place the radishes in a sterilised jar, then pour the cooled liquid over them. Seal and refrigerate for 3–4 days before using. Pickled radish will keep, refrigerated, for up to 2 weeks.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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