Step 1

I used two jars or you can use 1 large 27 ounce jar here.

Step 2

Peel the daikon radish and slice it very thinly. About ⅛ inch thick. Mandolin slicer works perfectly here.

Step 3

In a non-reactive (use ceramics, enamel, glass, plastic, or stainless steel). small saucepan over medium heat combine together water, sugar, and salt. Stir until sugar and salt dissolve. Bring this to a gentle boil. And pour in the vinegar. Bring to a boil, again and set aside.

Step 4

In your jars, combine daikon and thinly sliced red chili.

Step 5

Pour in the hot pickling solution mixture until the daikon is fully submerged in the pickling liquid.

Step 6

Secure the lid and let the mixture cool at room temperature for 1 hour. After that, refrigerate for 12 hours (overnight) and enjoy. For the daikon to ‘’fully pickle’’ I would wait for 1-2 days but you can eat them once they are cold. Pickled Daikon crunchy texture is a delicious accompaniment to various Korean, Japanese dishes, including soups, noodles, sandwiches and many more.

Step 7

Store in the refrigerator for up to 2-3 weeks. However I recommend to consume this within 2 weeks. After 2 weeks it is stil legible but daikon will loose it’s crisp texture, fresh flavor and become softened.