Name: Pickled Radish Paper (Ssam-Mu)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 20 servings
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

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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.

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

Pickled Radish Paper (Ssam-Mu)

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