Pickled Radish - Ainsley Harriott
Pickled Radish Korean radish is similar to a Japanese daikon but with a rounder shorter shape, a crunchier texture and a stronger, slightly sweeter taste.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Ingredients
- 450g Korean radish, peeled and cut into ¼ inch cubes
- 120g sugar
- 150ml distilled white vinegar or rice wine vinegar
- 150ml water
- 1 tsp sea salt
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