Easy and Delicious Pickled Radish (Mujjanji)
How to Make Crispy and Flavorful Pickled Radish at Home
Introducing a recipe for healthy and delicious pickled radish (mujjanji) made with fresh, seasonal radishes. These salty yet refreshing pickled radishes are perfect as a side dish, especially in the spring. Made with a special method passed down from my mother-in-law, you can easily create this healthy and delightful mujjanji at home, free from pesticide concerns.
Main Ingredients- 4-5 small radishes
- 3-4 cups coarse salt (for curing)
Brine Ratio (Standard)- 1 cup coarse salt (using a paper cup) per 500ml of purified water
- Dried chili seeds (optional, to taste)
- 2 Tbsp vinegar
- 1 cup coarse salt (using a paper cup) per 500ml of purified water
- Dried chili seeds (optional, to taste)
- 2 Tbsp vinegar
Cooking Instructions
Step 1
First, thoroughly wash the radishes to remove any dirt. Trim off the green tops (radish greens) and set them aside. If the radishes are very large, you can cut them in half. (Optional: Clean the reserved radish greens for later use.)
Step 2
Before you begin, generously rub the radishes with coarse salt, ensuring the salt coats the entire surface evenly. Place the salted radishes snugly in a clean container. Let them cure at room temperature for two nights. It’s beneficial to turn them over once during this period.
Step 3
After two days, the radishes will have released a significant amount of water and will be softened. Do not discard the brine that has accumulated from the radishes themselves. This liquid will be used later with the added brine for a richer flavor.
Step 4
Now, prepare the brine for the pickled radish. The standard ratio is 1 cup of coarse salt (measured with a paper cup) per 500ml of purified water. For this recipe, I made a total of 5.5 liters of brine, which used approximately 11 cups of coarse salt. Adjust the quantity of brine according to the size of your container.
Step 5
Pour the prepared brine into the container, ensuring the cured radishes are completely submerged. If desired, add dried chili seeds to the brine. This helps prevent the growth of unwanted bacteria during fermentation and adds a layer of flavor.
Step 6
To prevent the formation of mold (scum) on the surface of the brine, add 2 tablespoons of vinegar. Vinegar aids in the fermentation process and helps maintain a fresh taste.
Step 7
To keep the pickled radishes submerged in the brine, use a heavy weight or a specialized press to hold them down. (Tip: A stainless steel press is convenient; otherwise, a heavy plate or bowl will work.) Store the prepared mujjanji in a cool, dark place to ferment. It will be ready to eat in about 1-2 weeks.
Step 8
The radish greens that were set aside earlier should be washed thoroughly. Blanch them briefly in boiling water until they turn a vibrant green. Squeeze out excess water thoroughly and spread them on a drying rack to dry completely, creating delicious dried radish greens (siraegi).
