500gkorean radishor daikon radish (17 ounces), peeled and ends trimmed
1cupwater
1/2cupwhite sugar
1/2cupwhite vinegar
1tspsea salt, coarse
Instructions
Cut the radish into small cubes (about 2.5 cm / 1 inch) and put them into a sterilized glass jar.
Combine water, sugar, vinegar and salt in a sauce pan and bring them to boil over low to medium low heat until the sugar dissolves (about 2-3 mins). Stir often.
Pour the brine over the radish and close the lid. Leave at room temperature for 3-4 hours then refrigerate. It should be ready to eat in 1 – 2 days.
Serve with your favorite main meal. (e.g. Korean fried chicken). It can be refrigerated in an air tight container for a few weeks.
Notes
If you have trouble finding Korean or daikon radish, you can use more common types like pink or red radishes instead. Although I find that Korean or daikon radish results in a crunchier texture.
1 Cup = 250 ml
Above ingredients will require 2 x 490ml preserving jar or 1 x 1 L jar. Be sure to sterilize the jar beforehand.