Korean Radish and Carrot pickles

1/2 radishes (cut into round, then cut into 4 section, then thinly slice each section)
1 carrots (julienne)

kosher salt (Some)
1 cup white vinegar
1 cup cane sugar (granulated)
1 pinch salt
1 dash crushed red pepper flakes

cut the vegetables and place it in a jar.
cook the pickles liquid so that the sugar and water dissolves.
add the warm pickles liquid in the jar. wait for half a day.

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