Sweet and Salty Preserved Radish

1. 1

   Put the radish in a colander and rinse with cold running water.

2. 2

   Transfer to a heatproof bowl and add boiling water to cover by 1 inch.

3. 3

   Set aside for 20 minutes to allow the radish to soften and expand a little.

4. 4

   Drain and, if necessary, cut the radish into strips about 1/4 inch wide and 2 inches long.

5. 5

   Return the strips to the bowl, add the sugar, fish sauce, and ginger, and toss to coat the strips evenly.

6. 6

   After 10 to 15 minutes, they are ready to eat.

7. 7

   Dont expect much liquid because the radish soaks up most of the fish sauce.

8. 8

   To store the radish, tightly pack the strips and the seasonings into a small glass jar and refrigerate for up to 6 months.

9. 9

   When using them, remove strips from the bottom of the jar, which will be more flavorful.

10. 10

    After you pull out what you need, stir the remainder around in the jar to expose them evenly to the seasonings.

11. 11

    If the radish strips get too salty, rinse briefly with water before eating.

* Per serving · 4 servings · Values may vary.

No additional tips available.