The pickled radish for something sweet, tangy, and crunchy, which it would go well with sauced up, deep-fried chicken (Tong-dak)
1 medium radish
1/4 cup water
1/4 cup sugar
1/4 cup vinegar
1 Tbsp salt
peel and cut the radish into 2 cm chucks.
In a big bowl evenly mix sugar & salt sall over the radish, leave them 30-40 minutes.
Put the radish into the jar and pour the juice over; add 1/4 cup of water and vinegar.
Keep the jar in the refrigerator and enjoy!