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Radish is usually used to prepare light salads and appetizers, but white radish, also called daikon, can be used to make a full-fledged pickled appetizer. Homemade Korean radish is infused in a jar for 4 days, after which it can be stored for a whole month and enjoy the spicy taste. Pickled radish is especially good served with boiled potatoes.

Step 1

Marinate the radish. Cut the radish into quarters or rings so that the pieces fit into the jar. Then prepare the marinade. Mix hot water (1 cup), salt, sugar and turmeric. Pour in the remaining water, wait until the turmeric dissolves.

Step 2

Place the radish pieces in a jar. Add vinegar to the marinade and stir. Pour the marinade over the radish in the jar. Close the lid and store in a dark place for 4 days.