Pickled daikon in Korean style is one of the most popular Asian appetizers, fantastically crunchy with a piquant sweet-sour taste, it always stands out among other appetizers and salads. That’s a perfect complement to meat dishes, fried fish or chicken. To your taste you can make it more sweet adding a bit more sugar than indicated in the recipe. Pickled daikon radish is a long-stored. br br ✅ Ingredients:br • daikon radish – 3,3 lb 1,5 kg br • 9 apple vinegar –2 cup 500 ml br • sugar – 14 oz 400 g br • 1 bay leaf br • salt – 1 tbsp br • water – 4 cup 1 l br br ✅ You will need:br • stockpot br • carving board br • bowls br • jars and lids br br Preparation: br 1. Peel the daikon and cut into dices. br 2. Pour water into a stockpot, add the sugar, salt, a bay leaf and bring to a boil, switch the heat off, add the vinegar, stir and cool. br 3. Add the diced daikon into jars, pour with the marinade, screw the lids and marinate for 12 hours. br 4. Keep in the fridge. br 5. Serve the pickled daikon radish as an appetizer, salad or side dish to meat and fish.