Pickled Radish (치킨무 / 쌈무)
YIELD : 4 servings
CALORIES : 58 kcal
These can get quite stinky when stored for more than a few hours, though it does not affect the flavor. Therefore, I always prepare them the same day. You can easily color them by adding food coloring, beet juice etc., to the pickling juice.
Peel and cube or slice the radish.
Mix with vinegar, sugar and salt.
Refrigerate for at least 2 hours.