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Pickled Radish


-1 korean radish, cubed (can use a daikon)

-1/3 cup water

-1/3 cup white vinegar (no flavors)

-1/3 cup granulated sugar

-1 tbsp salt


  1. Peel and cut up radish into about 1cm cubes.

  2. Add vinegar, sugar, salt and mix well. Pour all contents in a ziplock bag sealed well and lie flat. Leave overnight and serve the next day. (*Can last up to 2 weeks stored in fridge).

*If you dont have access to korean radish or daikon, you can also use:

-white turnips

-red turnips



-cabbage hearts

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