|korean-style radish and chilli pickle|
I've used peppery European radishes for this rather than the more traditional daikon or mooli radishes. Asian radishes are marginally hotter, although I don't think it makes much difference in this pickle. And unlike traditional British pickles which usually need a few days or even weeks to mature, this one can and should be eaten immediately. It will last well for several days in the fridge, but I wouldn't keep it for longer than that as I think the flavour and texture begins to deteriorate.
|korean-style radish and chilli pickle ready for supper in the back garden!|
Skill level: Easy
100g radishes, cut into matchsticks
1 red chilli, pureed
2 tbsp rice wine vinegar
1 tbsp sugar
1 tsp sea salt
- Make the pickle by whisking vinegar with sugar and salt, until dissolved. Stir through chilli puree and radishes. Set aside to allow the flavours to develop.