This pickled radish is a perfect condiment to anything fried or grilled, I've realised. Goes perfectly well with my KFC Recipe.
In a bowl, dissolve 200 g of white sugar, a tbsp. of salt in 1 cup or water and a cup of rice vinegar.
Stir until sugar and salt is completely dissolved.
Wash and peel about 600 g of radish. A Korean daikon will be perfect for this recipe but any radish will do. Cut into 1 cm cubes. You're eating it so it doesn't have to be perfect!
Transfer cubed radish into your pickling solution. Cover and let it set overnight.
Transfer into mason close jar and refrigerate for 2-3 days before serving. The Radish is super crunchy and the sour , sweetish sauce is just addicting.