If you've ever ordered Korean fried chicken at a restaurant, they’re served with a side of pickled radish. This crunchy radish is sweet and tangy and pairs perfectly with fried chicken.
Some use 1:1:1 ratio for sugar, vinegar and water. I usually add more water as I prefer less sugar and vinegar so adjust based on your preference.
Ingredients
* 1 pound peeled Korean radish, cut into bite sized cubes (can use daikon radish)
* 1/3 cup sugar
* 1 teaspoon salt
* 1/3 cup white distilled vinegar
* 3/4 cup water
Directions:
Combine sugar, salt, vinegar, and water into a container or jar and mix well until the sugar and salt are dissolved.
Add the radish and stir or shake until combined. I’m using 2 jars for the liquid to cover the top of the radishes. You can use 1 large container with a lid.
Place in refrigerator overnight before eating. They taste the best on day 2-3. Can be stored in the fridge for few weeks.
To speed up the process, you can leave at room temperature overnight before placing in the fridge the next day.
