Chicken Mu (Korean pickled radish)
This Korean pickled radish is crunchy, tangy, and a little sweet. It can be served as a side dish, and it's best with Korean Fried Chicken!
Servings: 1 cup
Ingredients
- 1/2 lb Korean radish or Daikon radish
- 1.5 tsp salt
- 3 tbsp sugar
- 2 tbsp white vinegar
- 1/3 cup water
Instructions
- Peel the Korean radish
- Cut into discs that are between 1/2 inch to 1 inch depending on your preference. I usually cut them about 3/4 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.
