Korean Pickled Radish
Ingredients
- 1 pound peeled Korean radish, cut into ⅓ inch cubes
- ⅓ cup sugar
- ⅓ cup plus 1 tablespoon white vinegar
- 1 tablespoon kosher salt
- ¾ cup water
- Directions
- Combine sugar, vinegar, kosher salt, and water in a large bowl and mix well until salt and sugar are well dissolved.
- Add the radish and stir a few times and transfer to an airtight container or a glass jar. Keep in the refrigerator at least 2 hours before serving.
- Refrigerate up to 2 weeks.
https://www.maangchi.com/recipe/chicken-mu
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