Korean Pickled Radish

Korean Pickled Radish, known as 'Danmuji', is a vibrant and tangy side dish that brings a refreshing crunch to your breakfast table. This low-carb treat is perfect for balancing flavors and adding a burst of color to your morning meal.

Ingredients

• Korean radish (Mu) - 200 grams
• Water - 200 ml
• Rice vinegar - 50 ml
• Granulated erythritol - 2 tablespoons
• Salt - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Garlic - 1 clove, minced

Steps

1. Wash and peel the Korean radish, then cut it into thin matchsticks or slices.
2. In a bowl, combine the water, rice vinegar, erythritol, salt, turmeric powder, and minced garlic. Stir until the erythritol and salt are dissolved.
3. Add the sliced radish to the marinade, making sure all pieces are submerged.
4. Let the radish pickle at room temperature for 10 minutes for quick pickling, or refrigerate for a few hours for a more intense flavor.
5. Serve as a side dish with your favorite Korean breakfast.

Nutrition

• Calories: 30
• Protein: 1 g
• Carbs: 7 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 300 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, making it a great addition to a low-carb diet.
• Rich in antioxidants and vitamins, particularly vitamin C.

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