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Peel the Korean radish
Cut into discs that are between ½ inch to 1 inch depending on your preference. I usually cut them about ¾ of an inch thick.
Cut the discs into cubes
Combine sugar, salt, white vinegar, and water until dissolved then add the radish and shake or mix until fully submerged in the pickling liquid.
Store in the refrigerator for 1 day before eating. This will stay good in the fridge for up to 2 weeks.