Boldly red and fun, this pickle is Eric Kim’s take on a traditional Korean quick pickle typically made with Korean radishes that are chubby and mild tasting. You can eat them after letting them sit overnight but I enjoyed them more a few days later, after they turned strikingly pink and a bit wrinkly. The pickle is dynamite with the following recipe for Aunt Georgia’s Soy Sauce Fried Chicken with Jalapeños. Makes 2 cups.
Servings: 4
Ingredients
10 to 12ouncesred radishes,trimmed of tops and roots, halved if large
1cupwater
½cupdistilled white vinegar
½cupsugar
1tablespoonMorton kosher salt,or 2 ½ teaspoons fine sea salt
Instructions
Put the radishes in a pint-size (2-cup) jar.
In a large spouted measuring cup, stir or whisk together the water, vinegar, sugar, and salt to dissolve the solids. Pour it into the jar to cover the radishes. Cap and refrigerate overnight or up to 1 week. Expect the radishes to get wrinkly over time.
Notes
This recipe has been very slightly altered from the original, published in Eric Kim's Korean American (Clarkson Potter, 2022).