Radish Pickles

Method

1. 01

   Step 1

   Wash the radish and cut it into small pieces.

   

2. 02

   Step 2

   Marinate with salt and sugar for 2 hours, adding a little more salt than usual and about a spoonful of sugar.

   

3. 03

   Step 3

   Drain the water from the pickled radish (no need to rinse), add chili powder and mix well. Add more chili if you like it spicy.

   

4. 04

   Step 4

   Blend apples, pears, ginger, garlic, and dried shrimp (I personally feel that dried shrimp is more flavorful than shrimp paste) into a paste. Chop scallions into sections. (Apples and pears are optional, but I feel that adding them gives the paste a fresh, sweet fruity flavor and is healthier than adding all sugar.)

   

5. 05

   Step 5

   Glutinous rice juice or glutinous rice porridge is essential; it plays a role in fermentation later on.

   

6. 06

   Step 6

   Add all the above ingredients to the radish chunks and mix well (adjust the saltiness to your liking; you can add sugar if you prefer it sweeter).

   

7. 07

   Step 7

   Place the radishes in a sealed container and ferment for 3 days before eating (if you prefer a stronger sour taste, ferment for a few more days). Store the fermented radishes in the refrigerator.