Korean Sweet Pickled Radish

• 2 tbsp (25 ml) salt
• 12 oz (375 g) daikon radish or icicle radish, shredded or cut into fine julienn
• 1 medium carrot, shredded or cut into fine julienne
• 4 tsp (20 ml) rice vinegar or white vinegar
• 2 1/2 tsp (12 ml) granulated sugar
• 1/4 tsp (1 ml) fish sauce (optional)
• 1/4 tsp (1 ml) toasted black sesame seeds (optional)

1. In a bowl, dissolve salt in 1 cup (250 ml) cold water; stir in radish and carrot.
2. Let stand at least 1 hour.
3. Drain, squeezing out excess moisture.
4. In a small bowl, whisk together vinegar, sugar and fish sauce (if using) until sugar dissolves.
5. Stir into radish and carrot until well-mixed.
6. Serve sprinkled with toasted black sesame seeds, if desired.
7. The flavor of this relish will improve over 1 or 2 days, covered, in the refrigerator.
8. Variations:
9. This salad can be made with radish alone; use 1 lb (500 g).
10. Replace radish with shredded white turnip and soak in salted water with carrot for at least 2 hours or overnight.
11. Thin slivers of fresh red chilies, or dried red chilies soaked in water until soft, can be added just before mixing with the vinegar.

salt, daikon radish, carrot, rice vinegar, sugar, fish sauce, sesame seeds

Taken from www.cookstr.com/recipes/korean-sweet-pickled-radish (may not work)