Radishes are sliced into spiral shapes and added to a sweet and sour brine. They are sweet, sour, peppery, refreshing, and really playful! Let’s get started!
Prep time: 35 minutes
Cook time: 5 minutes
1 pound cello radishes
3 garlic cloves, sliced
1 red finger hot pepper, cut into rings
2 cups water
1 teaspoon sea salt
3 tablespoons sugar
3 tablespoons rice vinegar, or white vinegar
- Rinse the cello radishes in running water. Drain.
- Cut off the ends of each radish. Place it between a pair of chopsticks, and thinly slice it from one end to another. Flip. At an angel, slice it again from one end to another. Do the same with the rest.
- To make the brine, in a small pot over low heat. Add the water, sea salt, and sugar. Stir until dissolved and bring it to a boil. Turn off the heat. Add the rice vinegar, and mix well. Cool down to room temperature.
- In a sanitized container, add the radishes, garlic, and finger hot pepper.
- Pour in the brine.
- They can be served immediately. For deeper flavors, store them in the fridge for 2 hours to overnight. After 2 hours, the brining liquid will become pink. As time passes, the skins will lose their red color, and the white radishes will become pink. They will last in the fridge for up to 1 week.