Easy Korean and Vietnamese Pickles Recipe (with Video)

Korean pickles
1. Cut 1/2 your daikon radish into cubes.
2. In a heatproof cup, add your sugar, salt, vinegar, and hot water.
3. Stir until sugar and salt have dissolved.
4. Add your daikon radish and vinegar mixture to an airtight container and refrigerate for 1-2 days before enjoying. Enjoy for up to 5 days.
Vietnamese pickles
1. Shred the rest of your daikon radish and your carrots using a shredder or julienne them.
2. Add your shredded carrots and daikon radish to a strainer and salt them. Let them sit for 10-15 minutes or until it’s soft. Rinse with cold water and squeeze all the water out.
3. In a heatproof cup, add your sugar, salt, vinegar, and hot water. Optional: add a Thai chili or chili flakes for a kick.
4. Stir until sugar and salt have dissolved.
5. Add your shredded radish, carrots and vinegar mixture to a container and enjoy immediately or store in an airtight container for up to 7 days.