Gyuja Radish Pickles [2021 Early Winter Season]
This is a modern take on the Classic Radish Pickles (Mu-jang-ajji) with the introduction of Gyuja, the Korean mustard. Also as the "Farm-to-Jar" start product, it was made with covercrop radishes harvested in Niagara.The several varieties of organic radishes are pickled in sweet soy vinegar and then Gyuja is added to give a subtle kick to the the sweet, salty, and sour flavors. It will certainly boost anyone's appetite!
Serving suggestions: A great side dish to plain rice, pasta, vegetable or meat dishes. Add a crunch and flavours as toppings, fill them in the sandwiches, or mix them in the salad. Place them on a vegetarian/cheese/charcuterie board.
The pickle juice is an excellent dipping sauce and base for salad dressing.
(radish, water, soy sauce, rice vinegar, brewed barley vinegar, raw sugar, Gyuja (Korean mustard), onion, garlic)