Recently I picked up some pretty cheap white radish or daikon (korean white radish) which prompted me to make and share this recipe with all of you.
Pickles is not something I ate growing up, apart from the pickles that came in a MacDonald’s cheeseburger. And even then, I’d pick them out and toss them to my sister or Mama Choy to clear up. π
I simply was not a fan of pickles.
UNTIL!… University. I don’t remember the exact point or restaurant I discovered this, but I am sure it was with some friends (M&N) eating KFC (Korean Fried Chicken) that I discovered that pickles can actually be yummy ^_^
I discovered how to make these types of pickles which I refer to as “cheat’s method for pickles” from my neighbor
She shared with me the secret 
of pickling root vegetables, that I could eat without my nose screwing up, WHERE HAS THIS BEEN ALL MY LIFE!!
I like to have it along side BBQ meats, with dumplings, with noodles, as a snack on its own, or my favorite is to have it after a heavy meal and it makes me feel so much better!
Let me show you how easy it is to eat it, and it goes with almost ANYTHING π
Korean Pickled Radish
Ingredients
1/2 cup Water
1/2 cup White Vinegar
1/2 cup Sugar
2 small White Radish or Daikon
Note: as long as you use equal sugar, water, vinegar measurements you can pickle any amount of radish π
Method
Measure out the liquids and sugar and stir until sugar has dissolved
Wash, peel and cut radish into about 1cm cubes
Place into a clean jar or container and fill with liquid
Place into the fridge for minimum 3 days. (The longer you leave it the crunchier and more sour the radishes become)
And ENJOY! π
Can be stored in the fridge for up to a month.
Discard the liquid once all radish eaten
