Name: Korean Pickled Radish
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 pound daikon radish; 1 cup water; 1/2 cup sugar or granulated sweetener; 1/4 cup rice vinegar; 1 Tablespoon sea salt; 1-inch piece turmeric root, peeled and sliced into chunks; 1 teaspoon ground black pepper

Ingredients

Units Scale

1 pound daikon radish
1 cup water
1/2 cup sugar or granulated sweetener
1/4 cup rice vinegar
1 Tablespoon sea salt
1-inch piece turmeric root, peeled and sliced into chunks
1 teaspoon ground black pepper

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Instructions

Prepare a glass mason jar by filling with boiling water and letting sit for 10 minutes. Drain and let air dry.
Trim and peel the radish. Halve the radish lengthwise, then slice into 1/4-inch slices.
Add water, sugar, vinegar, salt, turmeric, and black pepper into a saucepan. Bring to a boil.
Place the radish into the prepared jar. Pour the boiling mixture into the jar to fully submerge the radish.
Let cool, then cover and store in the fridge. The turmeric will color the radish a light yellow. Pickled radish keeps for about a month in the fridge.