Pickled Radish Paper (Ssam-Mu)

Ingredients

• 500 g radish (, Korean or daikon radish (round and stout), (1.1 pounds), peeled and ends trimmed)
• 1 cup water
• 1/2 cup white sugar
• 1/2 cup white vinegar
• 1 tsp fine sea salt

Steps

1. 1

   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.

2. 2

   Combine the water, sugar, vinegar, and salt in a saucepan. Heat over low to medium-low heat, stirring, just until the sugar dissolves (about 2 to 3 minutes). A gentle simmer is fine, but boiling is not necessary.

3. 3

   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.

4. 4

   Serve chilled with your favorite meal (e.g. Korean BBQ pork). It can be refrigerated in an air tight container for several weeks.