Description
A crisp, tangy Korean-style pickled daikon radish, perfect as a refreshing side dish or banchan to complement rich or spicy meals.
Ingredients
½ lb Korean radish (daikon), peeled and cut into cubes
1½ tsp salt
3 tbsp sugar
2 tbsp white vinegar
⅓ cup water
Instructions
- Peel the Korean radish and slice into discs about ¾ inch thick.
- Cut each disc into cubes of similar size.
- In a bowl or jar, combine sugar, salt, white vinegar, and water. Stir until dissolved.
- Add the radish cubes to the pickling liquid and mix or shake to coat evenly.
- Seal the container and refrigerate for at least 24 hours before serving.
Notes
- Adjust sugar for more or less sweetness based on preference.
- Add gochugaru for a spicy variation.
- Serve chilled for best texture and flavor.
- Use a clean, airtight container to extend shelf life.
Nutrition
- Serving Size: 1/2 cup
- Calories: 35
- Sugar: 5g
- Sodium: 350mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
