Making this mild pickled radish is one of my favorite pastimes. I particularly love to cook this dish because I can use my radishes and add great flavors too. My kids don’t like to eat radish. That is until I pickle them, and this recipe is the perfect way to do this.
Try This Mild Pickled Radish That Goes Well With Plenty of Dishes
Why this radish dish?
Not everyone cooks with radishes, but there is more to this vegetable than people think. I use radish because it is versatile, and it absorbs flavors well. If you are new to pickling, this recipe is a good start as well, since the result is mild and not too overpowering. This is also why I use these pickled radishes in plenty of meals and they mix well with many aromas.
First, you will need about two pounds of red, green, or daikon radishes. I peel and slice mine very thinly. If you are not a fan of radish at all, or can’t seem to find any, you can use cucumber, zucchini, Napa cabbage, or bean sprouts.
For the brine, I use sea salt and whey. You can substitute the whey with an additional tablespoon of salt if you don’t have any.
Once I have my ingredients ready, I mix everything in a bowl and pound it with a pickle packer. You can use a potato masher or meat hammer as well, but the purpose is to release the juices.
After, I pack the mixture in my jar using the same pickle packer. Remember to leave at least 1 inch of space between the radishes and the top, so that the juices can cover them. You can use a glass weigh and press down to bring the juice to the top.
Finally, I seal my jars tightly and set them aside with the date clearly marked. The pickling process takes about 3 days, but I then transfer to cold storage.
Enjoy this mild pickled radish as a side dish, garnish, or appetizer in any meal you want.
Mild Pickled Radish
2 lb (900 g) Radish, peeled, thinly sliced
1 tbsp salt
4 tbsp whey (if not available, add 1 tbsp of salt)
- Combine all ingredients in a large bowl and pound with a potato masher or pickle packer to release juices.
- Pack mixture lightly into a wide-mouthed mason jar using a pickle packer.
- Pack until you are 1 inch (2.5 cm) below the edge of jar with juices covering the mixture.
- Place glass weight to cover mixture, press down so juice covers weight.
- Cover tightly with fermenting lid.
- Keep at room temperature for 3 days.
- Store in refrigerator.