Super easy refreshing pickled white radish is delicious paired with Korean BBQ for a tangy and crunchy but savory and smokey bite!
Course: Side Dish
Servings: 1lb radish
Author: Jennifer | Chopsticks and Flour
½cupvinegar**I used white vinegar
Thinly cut the radish. Using a mandoline is highly recommend for easy thin and uniform slices. Place into a jar or airtight container.*I did not because ours is missing, but it was very time consuming!
Mix the sugar, vinegar, water and salt in a small saucepan. Bring to a simmer until all of the salt and sugar have dissolved. Pour over the radish slices.
Allow the mixture to come to room temperature. Refrigerate for at least 24 hours.
Ssam Mu (Pickled Korean Radish Slices) https://www.chopsticksandflour.com/ssam-mu-pickled-korean-radish/