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A tart and crunchy Korean side dish which lasts for at least a week in the refrigerator. Works well in kimbap and bibimbap.
Ingredients
Ingredients
600g daikon radish peeled cut into half moons or quarter moons
1 cup rice vinegar
1 1/2 cup water
1/2 cup sugar
2 teaspoons salt
1/4 teaspoon turmeric
Instructions
Instructions
mix vinegar, water, sugar, salt, and turmeric in a pot and bring to a boil
while heating place radish in 2x 16oz jars
once boiling pour vinegar over radish to cover, refrigerate for 24 hours.
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