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