Korean side dishes

09-19-2007, 06:48 PM

I think it is a kind of large radish that is pickled. I also like it very much. There is a way to pickle it and keep it white. I have forgotten how, but think it involves blanching and the "pickling" is very watery, sometimes a bit sweet.
Other cultures use it for salads and garnish.
Sorry, I am off of my game today.
They also pickle long-cut tarot and/or a white carrot that can throw you off, damn sneaky Koreans.
I doubt it is that carrot, it is very hard to find and expensive.

09-19-2007, 06:48 PM	#2
rkzenrage Guest Posts: n/a	I think it is a kind of large radish that is pickled. I also like it very much. There is a way to pickle it and keep it white. I have forgotten how, but think it involves blanching and the "pickling" is very watery, sometimes a bit sweet. Other cultures use it for salads and garnish. Sorry, I am off of my game today. They also pickle long-cut tarot and/or a white carrot that can throw you off, damn sneaky Koreans. I doubt it is that carrot, it is very hard to find and expensive. Last edited by rkzenrage; 09-19-2007 at 06:53 PM.

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