pickled korean radish

Learn to make this sweet and tangy pickled Korean radish (daikon) that goes perfectly with Korean fried chicken! So easy, it takes less than 5 minutes to put it all together. 

Pickled Korean Radish - Easy and Delicious

(60 ml) - rice vinegar

(112 g) - white sugar

water

In a sanitized glass container (eg: mason jar), put in all the cubed daikon and set aside.

In a mixing bowl, put the rest of the ingredients together until the sugar and salt are dissolved. 

Once everything has dissolved, gently pour the wet mixture over the daikon. 

Store at room temperature for 1-2 hours and then store it in the fridge for up to a few weeks. (If you have a specialized kimchi refrigerator, I have stored it for up to a couple months without it losing its crunchiness.)

You can enjoy this after a couple hours; however, it is best when served chilled. 

Enjoy!

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