Pickled radish not only are they are delicious, they are crunchy, addictive and refreshing as well.
You can make pickled radishes using Korean radish or daikon radish. However, if you have trouble finding these varieties, 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.
To make the pickled radishes, you first cut the radish into small cubes then pickle them in sweet and tangy pickling brine. You leave it at room temperature for a few hours then refrigerate until the radish develops a nice sweet and tangy taste.

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