Sweet and sour Korean pickle
|2||white radish — medium to large in size|
|1 cup||brown vinegar|
Wash and trim your radishes. Cut each radish into round discs about 1cm thick and put the pieces in the jar.
Add equal parts of water and brown vinegar until the radishes are covered. Add the sugar and salt and stir to combine until both are dissolved.
Seal the sterilised glass jar and leave your radish mixture to pickle overnight. Serve chilled.