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    Home » Recipes » Pantry

    Hot and Sour Pickled Radish

    Last Modified: December 9, 2021 by Elaine| Leave a Comment

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    Super easy dish dish hot and sour pickled radish.

    Winter is the great season for radish. For me, I get my favorite 4 ways of cooking white radish -- Sichuan style pickling in big jars, used in braised dishes like beef and radish, in soups and this quite pickling.

    It is widely served in breakfast restaurant, hot pot restaurant and noodle restaurants all year around. But I love to serve this in winter along with fatty dishes like red braised pork belly or hot pot dinner. Each time I make a large batch but it is finished even faster than delicious main course. It presents an appealing looking and a profound hot yet sour flavor.

    hot and sour radish|chinasichuanfood.com

    Cook's Note

    Choose fresh radish and keep the skin. Tough skin can help to add crunchy texture and thus I highly recommend to keep it.

    Try to squeeze the water out after salt pickling. This helps crunchy texture too.

    Optionally add more black vinegar to make sourer.

    Instructions

    Remove any spoiled skin from radish but keep the good skins. Clean well and then cut the radish into slices around 0.4cm in thickness.

    hot and sour radish|chinasichuanfood.com

    Transfer the slices to a large bowl and then spread around 2 tablespoons of salt on top. Mix well and marinate for half hour. There will be a layer of water at the bottom and then squeeze the water out. No need to wash the radish.

    hot and sour radish|chinasichuanfood.com

    Cut fresh chilies into circles, transfer to a small bowl and then add around 2 tablespoon of low sodium soy sauce and then 1.5 tablespoon of black vinegar, along with ginger shreds. Mix well and set aside for 10 minutes.

    hot and sour radish|chinasichuanfood.com

    Spread the sauce made in previous step to radish. Add chili powder or chili flakes, Sichuan peppercorn and chopped garlic on top. Heat around 3 tablespoons of hot oil and pour over the seasonings. Mix well.

    hot and sour radish|chinasichuanfood.com

    Chill for 1 hour before serving.

    hot and sour radish|chinasichuanfood.com
    hot and sour radish|chinasichuanfood.com

    Hot and Sour Radish

    Super quick side dish, hot and sour radish
    Print Recipe
    Servings 6
    Calories 16 kcal

    Ingredients
      

    • 1 radish , around 500g
    • 3 fresh Thai chili pepper , cut into circles
    • 2 fresh green peppers , cut into circles
    • 2 tbsp. low sodium soy sauce
    • 1.5 tbsp. black vinegar
    • ½ thumb ginger , shredded
    • 2 cloves garlic , chopped
    • 2 tbsp. chili powder or flake , more if needed
    • 1 tbsp. Sichuan peppercorn
    • 3 tbsp. vegetable cooking oil

    Instructions
     

    • Remove any spoiled skin from radish but keep the good skins. Clean well and then cut the radish into slices around 0.4cm in thickness.
    • Transfer the slices to a large bowl and then spread around 2 tablespoons of salt on top. Mix well and marinate for half hour. There will be a layer of water at the bottom and then squeeze the water out. No need to wash the radish.
    • Cut fresh chilies into circles, transfer to a small bowl and then add around 2 tablespoon of low sodium soy sauce and then 1.5 tablespoon of black vinegar, along with ginger shreds. Mix well and set aside for 10 minutes.
    • Spread the sauce made in previous step to radish. Add chili powder or chili flakes, Sichuan peppercorn and chopped garlic on top. Heat around 3 tablespoons of hot oil and pour over the seasonings. Mix well.
    • Chill for 1 hour before serving.

    Nutrition

    Calories: 16kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 215mgPotassium: 53mgFiber: 1gSugar: 1gVitamin A: 31IUVitamin C: 6mgCalcium: 14mgIron: 1mg
    Tried this recipe?Mention @ChinaSichuanFood
    hot and sour radish|chinasichuanfood.com

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