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Pickled Radish (Mucho Jeolim)

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 60 Min
  • 4 Porções
  • $5

INGREDIENTES

  • Vegetables

    • 1 medium radish, peeled and julienned

  • Condiments

    • 6 tbsp vinegar
    • 💧 1.5 cups water
    • 🍬 6 tbsp sugar
    • 2-3 tbsp chili powder
    • 🧂 1 tbsp salt

PASSOS

1

Peel the radish and julienne it into thin strips.

2

Soak the julienned radish in water with 6 tbsp vinegar for 30 minutes to remove its sharp taste.

3

Prepare the pickling liquid by mixing 1.5 cups water, 6 tbsp sugar, 6 tbsp vinegar, and 2-3 tbsp chili powder. Stir well and set aside.

4

Drain the radish and squeeze out excess water.

5

Mix the drained radish with 1 tbsp salt and gently massage it. Let it sit for 10 minutes.

6

Strain the pickling liquid through a cloth to remove chili powder residue.

7

Combine the salted radish with the strained pickling liquid in a container. Let it sit at room temperature for 1 day before refrigerating.

NUTRIENTES

Por 1 Porção

🔥

50

Calorias

  • 1g
    Proteína
  • 12g
    Carboidratos
  • 0g
    Gorduras

💡 Dicas

Use fresh radish for the best flavor and texture.Adjust the chili powder to your preferred spice level.Store the pickled radish in the fridge for up to 2 weeks.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.