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@eddiesfinds: 👆#TikTokshopbacktoschool #sweatpants

Eddie
Eddie
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Region: US
Saturday 05 September 2026 03:25:10 GMT
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hoopguy4
HoopGuy :
Got ts a month ago and it’s my favorite purchase from tiktokshop ngl…
2026-09-05 06:21:03
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diddydancer27
diddy :
The reviews are amazing ngl… i might buy..
2026-09-05 06:16:25
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Grandpa’s Korean marinated pickled radishes✨ My debut cookbook is officially out now! Order with the link in my bio or search for Maxi’s Kitchen wherever you like to buy books. ▪️2 Bunches Radishes (1 lb. without greens)▪️1 Tbsp + 1 tsp Kosher Salt, divided▪️1/2 Cup Rice Vinegar▪️1/2 Cup Water▪️3 Tbsp Sugar▪️1 Tbsp Soy Sauce▪️3 Garlic Cloves, finely chopped▪️1 Tbsp Sriracha▪️1 Tbsp Sesame Oil▪️1/4 tsp White Pepper▪️Sliced Scallions, for serving (optional)▪️ 1️⃣ Trim the greens and root ends from the radishes. Gently smash each radish with a meat mallet (or the side of a knife) until it cracks but stays mostly intact. Place in a bowl, sprinkle with 1 Tbsp kosher salt, and toss to coat. Let sit for 30 mins to draw out moisture. Rinse and drain well, then transfer the radishes to a large glass jar with a lid. 2️⃣ Meanwhile, in a small pot, combine the rice vinegar, water, sugar, soy sauce, garlic, sriracha, sesame oil, white pepper, and remaining 1 tsp kosher salt. Bring to a simmer over medium-high heat, stirring until the sugar dissolves. Remove from the heat and let cool slightly. 3️⃣ Pour the brine over the radishes, cover, and refrigerate overnight. If the brine doesn’t fully cover the radishes, give the jar a shake once or twice so they all take turns submerged. 4️⃣ Serve the radishes with sliced scallions, if you like, and enjoy! The pickled radishes will keep in the refrigerator for up to 3 weeks. ⏲ 15 minute prep time + 30 min rest time + overnight pickling Recipe serves 4-6 Get all my recipes delivered to your inbox each week, complete with printable PDFs, when you subscribe to my newsletter (link in bio) 😘
Grandpa’s Korean marinated pickled radishes✨ My debut cookbook is officially out now! Order with the link in my bio or search for Maxi’s Kitchen wherever you like to buy books. ▪️2 Bunches Radishes (1 lb. without greens)▪️1 Tbsp + 1 tsp Kosher Salt, divided▪️1/2 Cup Rice Vinegar▪️1/2 Cup Water▪️3 Tbsp Sugar▪️1 Tbsp Soy Sauce▪️3 Garlic Cloves, finely chopped▪️1 Tbsp Sriracha▪️1 Tbsp Sesame Oil▪️1/4 tsp White Pepper▪️Sliced Scallions, for serving (optional)▪️ 1️⃣ Trim the greens and root ends from the radishes. Gently smash each radish with a meat mallet (or the side of a knife) until it cracks but stays mostly intact. Place in a bowl, sprinkle with 1 Tbsp kosher salt, and toss to coat. Let sit for 30 mins to draw out moisture. Rinse and drain well, then transfer the radishes to a large glass jar with a lid. 2️⃣ Meanwhile, in a small pot, combine the rice vinegar, water, sugar, soy sauce, garlic, sriracha, sesame oil, white pepper, and remaining 1 tsp kosher salt. Bring to a simmer over medium-high heat, stirring until the sugar dissolves. Remove from the heat and let cool slightly. 3️⃣ Pour the brine over the radishes, cover, and refrigerate overnight. If the brine doesn’t fully cover the radishes, give the jar a shake once or twice so they all take turns submerged. 4️⃣ Serve the radishes with sliced scallions, if you like, and enjoy! The pickled radishes will keep in the refrigerator for up to 3 weeks. ⏲ 15 minute prep time + 30 min rest time + overnight pickling Recipe serves 4-6 Get all my recipes delivered to your inbox each week, complete with printable PDFs, when you subscribe to my newsletter (link in bio) 😘

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