Second Helping, a new weekly column that features a recipe previously published in the AJC, launches with chef Savannah Sasser's Dashi-Pickled Radishes.

This easy recipe for Korean Yellow Pickled Radish (Danmuji) is easy to make and naturally colored. It's commonly served as a ...

Unlike fermented Korean radish pickle, which develops a stronger tang over time, this quick pickled version is best enjoyed fresh. For the best flavor, serve them within 3–5 days.

Clean the radish bulbs and cut any larger ones in half. Combine the water, vinegar, sugar, sea salt, bay leaves, coriander seeds, peppercorns and allspice berries in a small saucepan. Bring to the ...

Daikon radishes are a staple in Asian cuisine, often pickled or served in a stir-fry, but you can also eat them raw for a crunchy bite. Sliced daikon is a great way to add unique flavor and ...

Thinly slice radishes and saute them with garlic, ginger, and chili flakes in sesame oil. Add soy sauce for depth of flavor ...

Make your own tangy shallot and radish pickle, flavoured with clove, star anise and a pinch of chilli heat. Great with charcuterie and cheese. Mix the vinegar, lemon juice, sugar, star anise ...

Pocha 93 in Orlando is the Critic’s Choice for Best Korean in the 2025 Foodie Awards. See who the readers picked.