Korean White Radish Pickles



1 kg daikon radish, cubed (1.5 cm)
1/2 cup caster sugar
1/2 cup white vinegar
1/2 cup water
1/2 tsp salt


This incredibly simple but delicious side dish is traditionally served with fried chicken as it is very refreshing and palate-cleansing. Yet it is equally delicious with any greasy, rich foods or even by itself!

Combine sugar, vinegar, water and salt in pot over medium/high heat until sugar fully dissolves. Allow to cool.

Peel daikon and cut into 1.5 cm discs. Cut each disc into cubes and set aside.

In a glass container, place cubes and pour over pickling mixture. Cool in fridge for 2-3 days.