Happy December everyone! Crazy that we are almost finished with 2021. It’s really feeling like winter here because it snowed quite a bit a few days ago. I love the snow, as long as I don’t have to go outside in it, so I guess it’s time to start my hibernation!
Anyways, my post today is a simple one and it has a little story. So a few weeks ago, I went for Korean fried chicken and it came with this pickled radish (chicken-mu) and I loved it so much. That’s it, that’s the story. But I just loved it and then really wanted to make it after that. I just love pickled items in general – Pickled Cucumbers; Pickled Carrots & Daikon.
I know you’re supposed to use Korean radish to make this, but I could only find daikon which is Japanese. I guess the flavour was a little different but it was close enough for my purposes.
The recipe I used today was actually inspired by a Tiktok video, but she didn’t mention any measurements so I essentially had to make my own recipe based on what she did. You can see the recipe down below for all the ingredients.
The cool thing about this pickled radish is that it has equal parts sugar and vinegar so it is balanced between sweet and sour. It was so tasty though and I love the crunch. It really is the perfect side dish for KFC because it cuts right through the grease and richness.
- 1/2 pound radish, peeled and diced
- 3 tbsp water
- 2 tbsp sugar
- 2 tbsp rice vinegar
- 1 tsp salt
- In a large jar, combine all ingredients (except radish) and stir until salt and sugar are fully dissolved. Add radish and stir to fully coat.
- Cover and refrigerate 2 days before serving.