Korean Pickled Radish

Ingredients

• 2 purple daikon radishes
• 3 tsp sugar
• 1 tsp salt
• 1tsp red chili flakes / Gochugaru *optional 
• 3/4 C water
• 3/4 C rice wine vinegar

Instructions

• Peel and cut radishes into cubes. Transfer to a clean jar. 
• In a small saucepan, combine sugar, salt, water, rice vinegar, and chili flakes. Heat until sugar dissolves.
• Take pan off heat and pour liquid over the cubed radishes.
• Cover the jar with a lid and refrigerate for 24 hrs. 
• Enjoy!