Bonchon-style Pickled Daikon Radish

• porce: 6 servings

Ingredience

1 large daikon radish

1/3 cup white vinegar

1/3 cup water

1/3 cup sugar

1 tsp salt

Pokyny

Peel and trim the ends of the daikon radish.

Dice the radish into ½ inch cubes.

Mix ⅓ cup of white vinegar, ⅓ cup of water, and ⅓ cup of white sugar, and 1 tsp of salt in a mixing bowl until the sugar and salt dissolves.

Mix in the radish.

Put radish and liquid in a wide bottomed container (glass baking dish or large Tupperware) and leave overnight at room temperature.

The next morning, cover and place in the refrigerator for about 2 to 3 days before serving.