Korean Pickled Radish

Ingredients

• 1 Radish
• White vinegar:sugar:water 1:1:2 (enough to cover all the radish up)
• 2 teaspoon of salt

Instructions

1. 1

   --- Directions ---

2. 2

   Cut the radish into cubes. Set aside.

3. 3

   Put all the sauces into a large bowl and mix well until salt and sugar are well dissolved.

4. 4

   Add the radish and stir a few times and transfer to an airtight container or a glass jar.

5. 5

   Keep in the refrigerator at least 2 hours before serving. Done.

6. 6

   * Refrigerate up to 2 weeks.