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Korean Radish Pickle

3 cups Korean radish
¼ cup white vinegar
¼ cup sugar
1 tsp salt
Peel and cut up radish into about ¾” cubes
Add vinegar, sugar, salt and mix well
Pour all contents in a ziplock bag and lie flat
Leave overnight and serve the next day (chilled)
Store in fridge for up to 2 weeks
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