Tanmuji or Korean-style pickled radish
Fans of oriental cuisine will appreciate such an unusual dish for us as tanmuji. An original pickled radish appetizer in Korea is called this mysterious word. Its zest is the taste itself, because it combines both sour and bitter and sweet notes. If it seems to someone that it is impossible to combine three gustatory sensations in oneself, one should immediately start preparing tanmuja, especially since it is not at all difficult to make it. Despite the fact that the homeland of a spicy snack is distant eastern countries, the ingredients for it can be found even in your own garden and among the usual spices that every housewife has in the kitchen.
What products do you need?
Tanmuji is made from white daikon radish - it has a juicy, crispy and sweet pulp.
If suddenly the daikon was not at hand, it can be replaced with green radish. This will slightly change the appearance of the snack, but will not affect its taste in any way, although the green radish is more fibrous and tough.
To marinate a root vegetable, you need to prepare:
- 350 ml of vinegar;
- the same amount of cold water;
- 3 lavrushkas;
- 0.2 kg of granulated sugar;
- salt (1 tbsp. l.);
- black pepper (20 pcs.);
- turmeric (1 tsp).
Cooking process
Daikon should be washed well, tips removed and peeled. Depending on the dish in which the radish will be marinated (and served on the table), you need to measure the appropriate length and cut off the excess. The measured piece should be cut lengthwise into long pieces, but not very thick (1 cm thick is enough), and put them in a prepared long container. Cut the rest into thin slices, dividing it in half. The green radish is cut in the same way.
For the marinade, pour water and vinegar into a saucepan, add sugar, salt and spices. Stir and bring to a boil. Pour the radish cubes with hot marinade so that they are completely covered with liquid. Put the slices in the remaining brine directly into the pan.
When the marinade has cooled down (after four hours), put the tanmuji in the refrigerator. There, the dish will come to readiness and finally marinate overnight. In the refrigerator, the snack can be stored under the lid for 10 days, and you can use it the next day.