Ingredients
- 1 lb Korean radish (or Daikon radish)
- 2/3 cup water
- 6 tablespoons granulated sugar
- 1/4 cup distilled white vinegar
- 1 tablespoon kosher salt
First, Prep the Radish
The only real work in this recipe is cutting the radish. Start by peeling the entire radish.
Cut the peeled radish into discs that are about 3/4-inch thick. Then, cut these discs into 3/4-inch cubes. The exact size is up to you, but keeping them uniform helps them pickle evenly.
Next, Make the Pickling Liquid and Combine
This is a very simple cold pickle, so there’s no cooking involved. In a large jar or an airtight container, combine the water, granulated sugar, distilled white vinegar, and kosher salt.
Stir or shake the container vigorously until the sugar and salt have completely dissolved into the liquid.
Add the radish cubes to the container. Make sure the cubes are fully submerged in the pickling liquid. Seal the container and give it a good shake to make sure everything is mixed.
The radish needs some time to pickle. Let it sit in the refrigerator for at least one day before eating for the best flavor. It will keep in the fridge for up to two weeks.
Chicken Mu (Korean Pickled Radish)
Ingredients
- 1 lb Korean radish or Daikon radish
- 2/3 cup water
- 6 tablespoons granulated sugar
- 1/4 cup distilled white vinegar
- 1 tablespoon kosher salt
Instructions
- Peel Korean radish and cut into uniform 3/4-inch cubes.
- In a large jar, combine water, sugar, vinegar, and salt. Stir until completely dissolved.
- Add radish cubes to jar, ensuring they are fully submerged.
- Seal jar and shake well to combine.
- Refrigerate for at least 24 hours before eating.
