Ingredients
- 1 1/4 lbs Korean radish (or Daikon radish)
- 3/4 cup plus 1 tbsp water
- 7 1/2 tbsp cane sugar
- 5 tbsp unseasoned rice vinegar
- 1 1/4 tbsp kosher salt
- 1/2 tsp whole black peppercorns
Prep the Radish
The only real work in this recipe is cutting the radish. Start by peeling the entire radish.
Cut the peeled radish into 3/4-inch thick discs, then cut the discs into uniform 3/4-inch cubes.
Make the Pickling Liquid and Combine
This is a simple cold pickle, so no cooking is required. In a large jar or an airtight container, combine the water, cane sugar, unseasoned rice vinegar, kosher salt, and whole peppercorns.
Stir or shake the container vigorously until the sugar and salt have completely dissolved.
Add the radish cubes to the container, ensuring they are fully submerged in the liquid. Seal the container and give it a final shake.
The radish needs at least one day in the refrigerator to pickle before eating. It will keep in the fridge for up to two weeks.
