Restaurant-quality pickled Korean radish (altari).
Fermentation & Pickling⏱ 20min👥 4 servings
Ingredients
- Korean radish (preferably young Korean radish), 1 kg.
- 700 ml of water.
- 150 grams of sugar.
- 300g of vinegar.
- 1.5 tons of salt.
- 1 tablespoon of pickling spice.
- Chili peppers (optional).
- One mint tea bag.
Instructions
1
Cut the Korean radish into bite-sized pieces. For "chogak kimchi" (a type of fermented radish), carefully scrape off any dirt from the ends of the radishes with a knife.
2
In a pot, combine water, sugar, vinegar, salt, and pickling spices. Bring to a boil and simmer for 15-20 minutes to infuse the flavors.
3
If you want to add chili peppers, simply place them directly on top of the Korean radish in the container.
4
After cooling the brine to approximately 70 degrees Celsius, strain it and pour it over the Korean radish in a container.
5
Place one mint tea bag in a jar of pickle brine, let it steep at room temperature for 24 hours, and then store it in the refrigerator.
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