Chicken-mu (Pickled Radish)

Steps

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1. 1
   Select a fresh, high-quality radish with shiny, smooth skin and firm texture when pressed. Cut off the top portion and measure out about 1 pound. Peel off the skin, which will yield approximately 1 pound of usable radish.
   ▶ ≈1:03
2. 2
   Prepare the brine: combine 1/3 cup sugar, 1/3 cup white vinegar plus 1 additional tablespoon of vinegar, 1 tablespoon salt, and 3/4 cup water in a bowl. Mix well until everything is completely dissolved.
   ▶ ≈3:09
3. 3
   Cut the radish into small cubes approximately 1/3 inch to 1/4 inch in size. The pieces should be quite small to allow them to absorb the brine quickly.
   ▶ ≈4:03
4. 4
   Pour all the radish cubes into the brine and mix well together. Transfer the mixture to an airtight container, cover with a lid, and refrigerate.
   ▶ ≈5:04
5. 5
   Refrigerate for around 12 hours to allow the flavors to develop fully and the brine to be absorbed. You can start eating after a couple of hours, but the longer it sits, the more flavorful it becomes. Keep it thoroughly chilled for the best crisp, refreshing taste.
   ▶ ≈5:36