Korean Radish Pickle

Ingredients

3 cups Korean radish

¼ cup white vinegar

¼ cup sugar

1 tsp salt

Instructions

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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