Korean Sweet Pickled Radish

1. 1

   In a bowl, dissolve salt in 1 cup (250 ml) cold water; stir in radish and carrot.

2. 2

   Let stand at least 1 hour.

3. 3

   Drain, squeezing out excess moisture.

4. 4

   In a small bowl, whisk together vinegar, sugar and fish sauce (if using) until sugar dissolves.

5. 5

   Stir into radish and carrot until well-mixed.

6. 6

   Serve sprinkled with toasted black sesame seeds, if desired.

7. 7

   The flavor of this relish will improve over 1 or 2 days, covered, in the refrigerator.

8. 8

   Variations:

9. 9

   This salad can be made with radish alone; use 1 lb (500 g).

10. 10

    Replace radish with shredded white turnip and soak in salted water with carrot for at least 2 hours or overnight.

11. 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.

* Per serving · 4 servings · Values may vary.