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Ingredients
- 3 cups Korean radish
- 1/4 cup White vinegar
- 1/4 cup Sugar
- 1 tsp Salt
Method
- In a bowl, mix the white vinegar, sugar and water together. Stir to mix well.
- Pour into a glass or plastic container or bag.
- Add the radish.
- Leave overnight and serve the next day.
- You may store in fridge for 2 weeks.