✨Soy Picked Radish✨

Ingredients:
Korean or daikon radish 2 lbs
Rice vinegar 1 cup
Rice cooking wine “michiu” 1 cup
Soy sauce 1 cup
Sugar 1/2 cup

Two 32-oz jars

Steps:
Wash and peel radish. Cut off ends.

Cut radish into 1/4” thick wheels. Cut each wheel into quarters.

In clean jars or food storage container, add radish.

For the brine, combine rice vinegar, rice cooking wine, soy sauce and sugar. Mix well till sugar is completely dissolve.

Pour brine into jars. Close the lid. Turn jars over a few times. Let sit for 1 hour in room temperature.

Turn jar a few more times. Radish will release liquid and most or all slices should be immersed in brine now. Open the lid, press radish down to tightly pack the jar, making sure every radish sliced is immersed in brine before storing in the fridge. (Optional: use a fermentation weight to push radish down.)

It will be ready to eat in 2 days and keep in the fridge for 2-3 months. Enjoy!

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