Korean Pickled Daikon Radish, No Added Refined Sugar

Method

1. Sterilize the glass jar: put a little water in a pot, set the jar upside down in it and boil for 5 minutes.
2. Wash 1kg daikon radish, cut it into lengths about one finger joint long, halve each length, then make two cuts down one side and repeat from the other side so the pieces come out even.
3. Set a pot on the stove with 500ml water and 2 bay leaves.
4. Add 20g coarse salt and stir until dissolved, then add 90g kOBE Monk Fruit Blend and stir until it fully dissolves.
5. Add 200ml rice vinegar last. Once the mixture boils, turn off the heat, let it cool to about 70 degrees and pour it into the glass jar over the cut radish.
6. Seal the jar, leave it at room temperature for 1 day, then keep it in the fridge for about 3 days before eating.

Tips

• Very fresh radish with green stems still attached and taut skin gives the crunchiest result.
• Korean radish is crunchier and sweeter, and Vietnamese daikon works when it is not available.
• The kOBE Monk Fruit Blend dissolves slowly, so one more round of stirring before the vinegar goes in keeps it even.
• The brine goes in at about 70 degrees, since anything hotter softens the radish and costs the crunch.
• A glass or ceramic jar suits this best, as plastic holds on to the smell of vinegar.
• Clean dry chopsticks keep the jar sound, since any trace of oil makes it cloud over quickly.