1teaspoongochugaruoptional, substitute red pepper flakes
Rinse one pound of radish (either Daikon or Korean radish). Then, slice the ends of the radishes and peel them. Finally, slice them into roughly even sized cubes. Add the radish cubes to an airtight glass jar.
Then, prepare the pickling liquid. Add half cup of distilled white vinegar, half cup of water, three tablespoons of sugar and one teaspoon of salt to a small saucepan. Heat this until it dissolves, then allow it to cool to room temperature.
Add two cloves of garlic and a teaspoon of Korean gochugaru (optional) to the jar with the radish cubes. Then, pour the pickling liquid over the radishes until it covers all of them fully.
Close the jar tightly and refrigerate overnight. Your pickled radishes will be ready to go the next day.
Chilling time:The flavor typically builds over time so you'll get more pronounced notes after 48 to 54 hours, and it'll stay fresh for up to a week! You can start nibbling on them even an hour after preparing, but I suggest letting them sit overnight at the very least.
Types of radishes: I prefer using Korean radish or Daikon in this recipe, but you can also make it work with traditional red radish!
Note: Nutritional value calculated without optional garnishes!