Korean Pickled Radish

Ingredients

1 RadishWhite vinegar:sugar:water 1:1:2 (enough to cover all the radish up)2 teaspoon of salt

Directions

1. Cut the radish into cubes. Set aside.2. Put all the sauces into a large bowl and mix well until salt and sugar are well dissolved.3. Add the radish and stir a few times and transfer to an airtight container or a glass jar.4. Keep in the refrigerator at least 2 hours before serving. Done.* Refrigerate up to 2 weeks.