Korean Soy Sauce Pickled Radish (Ganjang Mu Jang-Ajji) | 간장 무 짱아찌 — ahnesty

Step 1

Wash daikon radish. Skin off any “ugly” marks on the skin of radish. Chop in half and then chop the halves into 3 pieces.

Step 2

In a large air-tight container, lay 1 layer of radish at the bottom. Coat radish in sugar by big handfuls (be generous with the sugar—literally dump in sugar by the handfuls!). Repeat until you layer all radish in sugar.

Step 3

Put the lid on the air-tight container and let it sit for 1-3 days. On the next day, rotate the top layers of radish with the bottom layers of radish to ensure even distribution. Check on it each day. You are ready for the next step when: all sugar has turned into liquid and the radish has pruned. or until all the sugar turn into liquid.

Step 4

Once your radish has pruned and all the sugar is now liquid: take out the pruned radish and discard all liquid. Put pruned radish back in the container and add in 2 cups of plum extract and 5 cups of soy sauce (2 to 5 ratio). Keep adding this ratio mixture until the radish is leveled with the liquids. Make sure you rotate the radish around the next day so that the radish are repositioned while fermenting.

Step 5

Let it sit for 3 days, and you will have radish pickles! Remove from container and place it into smaller, air-tight containers. Chop it up when ready to create delicious side dishes (recipe here).