Crisp Pickled Radish (Moo Muchim)
Chef Song Baul’s Deliciously Refreshing Pickled Radish from “Best Cooking Secrets”
Welcome! As they say, strength comes from food. Autumn radishes are wonderful because they’re easy on the stomach and won’t make you feel heavy, even when eaten heartily. They’re affordable and packed with health benefits, rivaling ginseng. For this reason, autumn radishes are considered the best seasonal immune-boosting food. The unique pungent flavor in radishes is even said to induce apoptosis in cancer cells, so be sure to enjoy plenty of them this fall! Today, we’ll be making a delightful pickled radish dish using a recipe from Chef Song Baul, featured on “Best Cooking Secrets.” This recipe promises a perfectly balanced sweet, sour, and slightly spicy pickled radish that will be a fantastic accompaniment to any meal, especially when you’re craving something refreshing!
Main Ingredients
- 200g Radish: Slice into 2cm thick rounds.
- 20g Lemon Peel: Thoroughly washed and only the peel is used.
- 1/2 Cucumber: Slice diagonally into bite-sized pieces.
- 2 Cups Water: Used for brining the radish.
- 1 Tbsp Coarse Salt: Used to remove bitterness and enhance crispness.
Sweet & Sour Brine
- 1 Cup Water: The base for our brine.
- 2 Tbsp Vinegar: Adds a refreshing tang.
- 1/2 tsp Coarse Salt: Balances the flavor of the brine.
- 2 Tbsp Sugar: Provides sweetness and depth.
- 2 Dried Bird’s Eye Chilies: For a touch of heat. (Adjust to your preference)
- 1 Cup Water: The base for our brine.
- 2 Tbsp Vinegar: Adds a refreshing tang.
- 1/2 tsp Coarse Salt: Balances the flavor of the brine.
- 2 Tbsp Sugar: Provides sweetness and depth.
- 2 Dried Bird’s Eye Chilies: For a touch of heat. (Adjust to your preference)
Cooking Instructions
Step 1
First, peel the radish and slice it into thick, 2cm rounds. Making cuts in the radish helps it absorb the brine better and become more flavorful. If you’re new to cooking, here’s a tip: place chopsticks on either side of the radish before slicing to help you make consistent, deep cuts without the radish breaking. If you don’t have chopsticks, be very careful to make steady cuts.
Step 2
Next, flip the radish slices over. If you used chopsticks, cut along the edge of them. Make criss-cross cuts deeply into the radish, creating a pattern that resembles flower petals. If you’re cutting without chopsticks, carefully angle your knife to make these cross-shaped cuts. This technique ensures the brine penetrates fully and makes the pickled radish visually appealing.
Step 3
Turn the radish slices again, securing them with a flat side down. Now, cut them into cube-like shapes. Aim for roughly 2cm pieces, as too small a size might make them too soft. Uniformly sized pieces will cook evenly and absorb the flavors of the brine consistently.
Step 4
In a bowl, combine 2 cups of water with 1 tablespoon of coarse salt and stir well to dissolve. Place the prepared radish slices into this brine. Let them soak for about 10 minutes. This step removes any bitterness from the radish and ensures a crisp yet tender texture. For a beautiful presentation, arrange the radish slices so the cuts are facing downwards; they will naturally open up like flower petals as they brine.
Step 5
After 10 minutes of brining, rinse the radish slices gently under cold running water. It’s important to only lightly squeeze out the excess water. Avoid pressing too hard, as this can diminish the radish’s crispness. Just a gentle squeeze with your hands is enough.
Step 6
Since we’re only using the lemon peel, it’s crucial to wash it thoroughly. Use baking soda or vinegar to scrub the lemon well. You can thinly slice the peel or cut it into fine julienne strips. For the cucumber, slice it diagonally with a rolling motion to create attractive pieces that will absorb the brine well.
Step 7
Now, let’s make the delicious brine! In a pot, combine 1 cup of water, 2 tablespoons of vinegar, 2 tablespoons of sugar, 1/2 teaspoon of coarse salt, and 2 dried bird’s eye chilies. Stir to combine. Bring to a boil over high heat, and once the sugar and salt have completely dissolved, turn off the heat and let it cool down. It’s important to let the brine cool completely before using it, as hot brine can make the radish too soft.
Step 8
Once everything is prepared, carefully place the brined radish, sliced cucumber, and lemon peel into a clean, sterilized glass jar. Pour the cooled brine over the ingredients, ensuring they are fully submerged. Seal the jar and refrigerate overnight. After resting, your deliciously sweet, sour, and slightly spicy pickled radish will be ready to enjoy! While it’s good to eat immediately, the flavors will deepen beautifully after at least a day of refrigeration.
