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Asian · Snacks
Mu Chananji
Crispy pickled radish Korean-style, the kind you see in all those K-dramas.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Bring the brine to a simmer on medium-low heat for about 30 minutes.
2
Toss in the seaweed and keep it going for another 5 minutes.
3
Fish out the seaweed from the brine.
4
Let the brine cool down to room temperature, then pour it over the radish.
5
Weigh down the radish with something heavy and let it pickle for 2 to 3 days.
6
After a day, check on your radish, give it a stir, and if it hasn't soaked through evenly, keep the weight on for another day.
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