My Korean Kitchen · by Sue | My Korean Kitchen★ 5.0 (25)
Korean Style Pink Radish Pickles
NUTRITION · PER SERVING10M COOK
CAL 5%·PRO 1%
CARBS 22G94% OF CAL
1G FIBER21G SUGAR1G OTHER
FAT 0G0% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick pickled radishes in a simple vinegar, sugar, and salt brine. A tangy, crunchy Korean side dish (banchan) served alongside rice and main dishes.
condimentkorean🥄 saucepan♨️ grilldairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 10- 500 g pink radishes ((1.1 pounds))
- 1 cup white vinegar (or rice vinegar)
- 1 cup sugar (raw or white)
- 1 cup water
- Pinch of fine sea salt
At a glance
PER SERVING · TIME 10M
CAL 5%·PRO 1%
CARBS 22G94% OF CAL
1G FIBER21G SUGAR1G OTHER
FAT 0G0% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 67mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 105mg
- Calcium
- 15mg
- Iron
- 0.08mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 67MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.