Steps

1. Peel 1/2 medium radish (500g).
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2. Cut the radish into long, thick strips about 1cm wide.
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3. Sprinkle 1/2 tsp salt onto the cut radish and let it sit for 20-30 minutes.
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4. Peel 1 piece of fresh ginger and cut it into thin julienne strips.
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5. Peel 1 clove of garlic and slice it thinly.
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6. Add the sliced garlic and ginger to a pot.
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7. Add 80ml soy sauce, 4 tbsp mirin (sweet rice wine), 2 tbsp vinegar, 3 tbsp sugar, and 2 pinches dried red chili rings to the pot.
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8. Heat the seasonings while stirring until they come to a boil. (Key Tip!) Once the sugar has dissolved, remove from heat and let it cool to room temperature.
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9. Once the salted radish has wilted and released its water, squeeze out the excess moisture by hand.
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10. Place the squeezed radish into a storage container.
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11. Pour the cooled seasonings over the radish in the storage container.
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12. Ensure the radish is fully submerged in the marinade, and let it pickle in the refrigerator for 1-2 hours.
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13. Flip the radish halfway through marinating to ensure even flavor penetration.
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14. Once the radish has pickled and absorbed the flavors, it's ready. (Key Tip!) Over-marinating can make it too salty, so drain off any excess marinade before serving.
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