Recipe for "Spicy radish, quick pickled ginger":
- 1 kg medium-sized radishes
- 100g ginger
- 1 red chilli
- stalks 1 small bundle of cilantro
- 120 ml rice or white wine vinegar
- 1 tablespoon of sugar
- 1 tablespoon salt
Number of servings
The complexity of cooking
Meeting with friends, Lunch, Lunch, Dinner
Step by step recipe for cooking
Prepare the marinade: Mix the vinegar, 120 ml of water, salt and sugar in a saucepan, place the coriander stalks tied with a thread, bring to a boil, simmer to dissolve the salt and sugar. Cool.
Peel the ginger and cut into very thin (1-2 mm) slices. Also chop the chilli (seeds, if desired, can be removed).
In radish greens and remove the tails, cut thicker slices (3 mm).
Mix the chilli, ginger and radish in a container,Pour marinade with coriander. Close the container and shake and leave for 2 hours. Then, serve, throwing in a sieve, or place in the refrigerator. There's a radish will be stored 7-10 days, with each day becoming more vigorous.