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Use a mandoline slicer to thinly slice the radish into rounds that are about 0.3cm / 0.1 inch in thickness. Place the slices into a sterilized wide-base glass jar.
Combine the water, sugar, vinegar and salt in a sauce pan and bring to boil over low to medium-low heat until the sugar dissolves (about 2-3 mins). Stir often.
Pour the brine over the sliced radish and close the lid. Leave the jar at room temperature for 3 to 4 hours then refrigerate. The pickled radish should be ready to eat within 1 to 2 days.
Serve chilled with your favorite meal (e.g. Korean BBQ pork). It can be refrigerated in an air tight container for several weeks.