Korean Pickled Radish

When I buy korean fried chicken from a restaurant near my house, I got a box of this. And when I tried it once, I could not stop eating it. This feels so helpful when I eat something oily and fried. So instead of always buying fried chicken from that restaurant in the hope of getting this pickles, I learnt to make this dish, so I can have it ready anytime. 


  1. 3 cups Korean radish
  2. 1/4 cup White vinegar
  3. 1/4 cup Sugar
  4. 1 tsp Salt


  1. In a bowl, mix the white vinegar, sugar and water together. Stir to mix well.
  2. Pour into a glass or plastic container or bag.
  3. Add the radish.
  4. Leave overnight and serve the next day. 
  5. You may store in fridge for 2 weeks.