Title: Korean Mu Pickles (Radish Pickles)
Categories: Korean, Pickles
Yield: 2 Pounds
2/3 c Sugar
2/3 c Distilled white vinegar
2 tb Kosher salt
1 1/2 c Water
2 lb Korean radishes; (mu) or
-daikon, peeled and cut into
-1/3" cubes.
Combine sugar, vinegar, and salt in a bowl. Add the water and stir to
dissolve the sugar and salt.
Put the radishes in a glass jar or other airtight container and pour
in the pickling solution. Cover and regrigerate for at least 1 day,
and up to 1 month before serving.
Recipe FROM: Maangchi's Real Korean Cooking.
Boston: Houghton Mifflin Harcourt, 2015.
