Korean-style Pickled Radish

Korean-style Pickled Radish is a crunchy, tangy delight that serves as a refreshing low-carb snack. Its vibrant color and bold flavor make it a perfect accompaniment to any meal or an enjoyable nibble on its own.

Ingredients

• Korean radish (mu) - 200 grams
• Water - 200 ml
• Rice vinegar - 50 ml
• Soy sauce - 30 ml
• Erythritol (or other low-carb sweetener) - 1 tablespoon
• Salt - 1 teaspoon
• Garlic - 1 clove, minced
• Red pepper flakes - 1 teaspoon (optional)

Steps

1. Wash the Korean radish thoroughly and peel the skin off using a vegetable peeler.
2. Cut the radish into thin matchstick shapes or slices, depending on your preference.
3. In a bowl, combine water, rice vinegar, soy sauce, erythritol, salt, minced garlic, and red pepper flakes (if using). Stir until the erythritol and salt dissolve completely.
4. Place the cut radish into a clean jar or container.
5. Pour the vinegar mixture over the radish, ensuring they are fully submerged.
6. Seal the jar tightly and refrigerate for at least 30 minutes before serving. For best results, let it pickle for several hours or overnight.

Nutrition

• Calories: 25
• Protein: 1 g
• Carbs: 5 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.2 L

Health Benefits

• Low in calories and carbs, making it suitable for weight management.
• Rich in antioxidants and vitamins, supporting overall health.

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