Acute radish, quick pickled ginger

Recipe for "Spicy radish, quick pickled ginger":

Acute 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

cooking time

15 minutes

Number of servings


The complexity of cooking



Meeting with friends, Lunch, Lunch, Dinner

Step by step recipe for cooking

Step 1

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.

Step 2

Peel the ginger and cut into very thin (1-2 mm) slices. Also chop the chilli (seeds, if desired, can be removed).

Step 3

In radish greens and remove the tails, cut thicker slices (3 mm).

Step 4

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.

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