These radish cubes were a childhood favourite of mine. The one-bite crunch of sweet and spicy paired with the bitterness of radish is sheer perfection.
- Portion size 10 servings
- Credits : Canadian Living Magazine: April 2011
- 4 1/2 lbs Korean radishes peeled and cut into 1-inch (2.5 cm) chunks
- 4 1/2 lbs daikon radishes peeled and cut into 1-inch (2.5 cm) chunks
- 3 tablespoons Korean fine sea salt
- 4 teaspoons granulated sugar
- 2 tablespoons Korean coarse red pepper powder
- 1 tablespoon minced salted shrimp
- 1 tablespoon fish sauce
- 3 green onions halved lengthwise and cut in 1-inch pieces
- 1 small onion chopped
- 3 red finger hot peppers chopped
- 2 Thai chili peppers chopped
- 4 cloves garlic chopped
- 1 tablespoon chopped fresh ginger
MethodIn large bowl, sprinkle radishes with salt and sugar; toss to coat. Let stand for 30 minutes, turning over twice.
Drain, reserving 1/4 cup of the liquid. Mix red pepper powder into radishes.
Sauce: In food processor, process together onion, red finger hot peppers, Thai chili peppers, garlic and ginger until smooth, about 30 seconds; transfer to bowl.
Stir in reserved radish liquid. Stir in shrimp and fish sauce. Pour over radish mixture.
Wearing rubber gloves, mix thoroughly, rubbing in mixture. Sprinkle with 2 tsp more salt (if desired); stir in green onions.
Transfer to large airtight jar, pressing firmly to leave 1-inch (2.5 cm) headspace. Seal and let stand at room temperature for 24 hours then refrigerate for up to 1 month.
Nutritional facts Per 1/4 cup: about
- Sodium 512 mg
- Protein 1 g
- Calories 14.0
- Total fat trace
- Potassium 126 mg
- Cholesterol 1 mg
- Saturated fat trace
- Total carbohydrate 3 g
- Iron 2.0
- Fibre 0.0
- Folate 7.0
- Sodium 0.0
- Sugars 0.0
- Calcium 1.0
- Protein 0.0
- Calories 0.0
- Total fat 0.0
- Vitamin A 2.0
- Vitamin C 20.0
- Potassium 0.0
- Cholesterol 0.0
- Saturated fat 0.0
- Total carbohydrate 0.0