Step 1

Peel the Korean radish

Step 2

Cut into discs that are between 1/2 inch to 1 inch depending on your preference. I usually cut them about 3/4 of an inch thick.

Step 3

Cut the discs into cubes

Step 4

Combine sugar, salt, white vinegar, and water until dissolved then add the radish and shake or mix until fully submerged in the pickling liquid.

Step 5

Store in the refrigerator for 1 day before eating. This will stay good in the fridge for up to 2 weeks.