Pickled Radish Paper (Ssam-Mu)

• portioner: 20 servings
• aktiv tid: 10 minutes
• total tid: 15 minutes

Ingredienser

500 g radish (, Korean or daikon radish, round and stout,, 1.1 pounds, peeled and ends trimmed)

1 cup water

1/2 cup white sugar

1/2 cup white vinegar

1 tsp fine sea salt

Vejledning

Use a mandoline slicer to thinly slice the radish into rounds that are about 0.3cm / 0.1 inch in thickness. Place the slices into a sterilized wide-base glass jar.

Combine the water, sugar, vinegar and salt in a sauce pan and bring to boil over low to medium-low heat until the sugar dissolves (about 2-3 mins). Stir often.

Pour the brine over the sliced radish and close the lid. Leave the jar at room temperature for 3 to 4 hours then refrigerate. The pickled radish should be ready to eat within 1 to 2 days.

Serve chilled with your favorite meal (e.g. Korean BBQ pork). It can be refrigerated in an air tight container for several weeks.

Ernæring

• Kalorier: 24 kcal
• Fedt i alt: 0.04 g
• Mættet fedt: 0.01 g
• Uumættet fedt: 0.014 g
• Natrium: 127 mg
• Kulhydrater i alt: 6 g
• Kostfiber: 0.4 g
• Sukker i alt: 5 g
• Protein: 0.2 g