Servings: 6 people (at one sitting)
Prep time: 10 minutes
Pickling time: 24~48 hours (at room temperature)
- 1/2 large Korean radish (mu), cut into about 1/2 inch cubes
- 1/2 cup vinegar
- 1/2 cup water
- 1/2 cup white sugar
- salt to taste (optional)
1. Peel and rinse the Korean radish thoroughly. Cut into 1/2-inch cubed pieces, larger if desired. Place radish pieces in a large enough glass or plastic air-tight container.
2. In a mixing bowl, combine 1/2 cup vinegar, 1/2 cup water, and 1/2 cup white sugar, and mix until sugar dissolves. Once sugar is fully dissolved, pour in the mixture with radish cubes until submerged or covered.
*The vinegar, water, and sugar should be combined at a 1:1:1 ratio until the cubed radish pieces are covered/submerged. Adjust the taste according to personal preference, but it should be somewhat salty and sour.