Pickled Radish Paper (Ssam-Mu)

• servings: 20 servings
• active time: 10 minutes
• total time: 15 minutes

Ingredients

500 g radish (, Korean or daikon radish, round and stout,, 1.1 pounds, peeled and ends trimmed)

1 cup water

1/2 cup white sugar

1/2 cup white vinegar

1 tsp fine sea salt

Directions

Use a mandoline slicer to thinly slice the radish into rounds that are about 0.3cm / 0.1 inch in thickness. Place the slices into a sterilized wide-base glass jar.

Combine the water, sugar, vinegar and salt in a sauce pan and bring to boil over low to medium-low heat until the sugar dissolves (about 2-3 mins). Stir often.

Pour the brine over the sliced radish and close the lid. Leave the jar at room temperature for 3 to 4 hours then refrigerate. The pickled radish should be ready to eat within 1 to 2 days.

Serve chilled with your favorite meal (e.g. Korean BBQ pork). It can be refrigerated in an air tight container for several weeks.

Nutrition

• Calories: 24 kcal
• Total Fat: 0.04 g
• Saturated Fat: 0.01 g
• Unsaturated Fat: 0.014 g
• Sodium: 127 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 0.4 g
• Total Sugars: 5 g
• Protein: 0.2 g