Recipe: Perfect Spicy Pickled Radish (Korean style, sugar free)

Spicy Pickled Radish (Korean style, sugar free). Sugar Free Spicy Pickled Radishes: I had a lot of leftover rashishes and thought I would experiment with a sugar free pickling recipe. What I like about pickling fresh vegetables in the summer is that it can help extend their shelf life, makes great additions to salads and meals, and my favorite Korean pickled radish is one of my favorite type of pickles. Not only is it delicious with the salty, sweet, and sour flavor, it also has an awesome crunch.

Spicy Pickled Radish (Korean style, sugar free) Great recipe for Spicy Pickled Radish (Korean style, sugar free). Radish I used is not a daikon but the recipe is Korean style. To keep my pickled radishes sugar free I am using honey as my sweetening agent, it's better for you than the dreaded refined white sugar. You can have Spicy Pickled Radish (Korean style, sugar free) using 6 ingredients and 3 steps. Here is how you cook it.

Ingredients of Spicy Pickled Radish (Korean style, sugar free)

  1. You need 1/2 of radish, peeled and sliced.
  2. You need 8 Tbsps of (or more) white vinegar.
  3. It’s 2 packets (2 g) of Stevia or to taste.
  4. Prepare 1/2-1 tsp of Gochujang (Korean chilli paste).
  5. Prepare 2 pinches of fine salt.
  6. It’s to taste of Water.

How To Make Spicy Pickled Radishes. As the title of the post indicates, these dudes have some real zip! Korean pickled radish is one of my favorite type of pickles. Not only is it delicious with the salty, sweet, and sour flavor, it also has an awesome crunch.

Spicy Pickled Radish (Korean style, sugar free) step by step

  1. I soaked my radish in the fridge in water before I made the recipe. Threw away the water before I added the vinegar. So no need to dilute your vinegar unless you want to reduce tanginess. Add water according to your preference..
  2. Combine all ingredients in a container. If you are using all of the radish, make sure the vinegar is enough to reach the radish on the top. Adjust according to sweetness or tanginess, recommended ratio is 1:1 if you are using real sugar (or less if you don't like it too sweet). I used Stevia packets, which is sweeter so I used less. To make it spicy, any Gochujang brand is okay. Don't forget to add salt..
  3. Refrigerate overnight and enjoy it the following day. :).

This is a perfect compliment to any spicy dish, especially the Korean fried chicken (recipe to come soon). Depending on your taste preference, you can make it sweeter, saltier, or more sour. Recipe adapted from The First Mess and Bon Appetit. Make it vegan: Substitute maple syrup or agave nectar for the honey. Change it up: To the best of my knowledge, you can pickle any thinly sliced vegetables in this manner.

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