Crisp and Refreshing Pickled Radish from Dongchimi (No Boiling, Easy Method!)
A Recipe for Pickled Radish Using Dongchimi Radishes (No Water, Sugar, or Boiling)
Introducing a delicious recipe for pickled radish using your existing Altai Dongchimi! This recipe is designed to be incredibly simple, utilizing the fresh Altai radishes from your dongchimi without needing to discard the brine. You can whip up these delightful pickles quickly, without any boiling. We’re adding a healthy, subtle sweetness using plum extract and apple juice instead of sugar, and enhancing the freshness with lemon juice, allowing the crispness of the Altai radishes to truly shine. They’re perfect enjoyed like a salad or served alongside meat dishes to cut through richness!
Main Ingredients- Altai Dongchimi 1.5kg (use only the radishes)
- 1 Red Onion (medium size)
- A pinch of Whole Peppercorns (optional)
Cooking Instructions
Step 1
Carefully remove only the Altai radishes from your dongchimi. Gently rinse them 2-3 times under cool running water. This helps to lightly remove some of the saltiness and flavor from the dongchimi brine, resulting in a cleaner taste for your pickles. Drain the rinsed radishes well in a colander.
Step 2
Cut the drained Altai radishes into bite-sized pieces. Typically, cutting them into 3-4cm lengths works well, or you can keep them roughly the same size as they were in the dongchimi. Cutting them lengthwise into 2-4 pieces will help the brine penetrate evenly, making them even more delicious.
Step 3
Add a little salt to the cut radishes and gently toss to coat. Let them sit for about 5-10 minutes. This process will soften the radishes slightly and draw out some moisture, enhancing their crisp texture. Be careful not to over-salt or over-pickle at this stage.
Step 4
Discard the liquid that has been drawn out from the radishes. Add 2-3 tablespoons of cooking wine (like mirin) and toss lightly. Cooking wine helps to remove any unwanted odors and adds a subtle flavor to the radishes. Ensure the radishes are lightly coated with the wine.
Step 5
Now, let’s prepare the pickling brine that will give our pickles their signature sweet and sour flavor. In a clean bowl, combine 1 cup of brown rice vinegar and 1/2 cup of plum extract. This combination adds a natural sweetness and depth of flavor without relying solely on sugar.
Step 6
Add 1/2 cup of lemon juice for a refreshing tang and 1 packet of apple juice. Whisk all the liquid ingredients together until well combined. This blend of natural fruit sweetness and acidity creates a complex and rich pickling brine.
Step 7
Whole peppercorns are optional but can add a subtle aromatic note to your pickles. Even about 10 peppercorns will infuse enough flavor, so adjust the quantity to your preference or omit them entirely. If you add whole peppercorns, you can remove them later if desired.
Step 8
Thinly slice the red onion. The beautiful color of the red onion will enhance the visual appeal of your pickles, and it adds a gentle sweetness and aroma. Combine the sliced red onion with the prepared Altai radishes in an airtight container. Pour the prepared pickling brine over them, ensuring all the ingredients are submerged. Store in the refrigerator. Your delicious sweet and sour pickled radishes will be ready to enjoy after 1-2 days!
