Pickled Daikon, Pour the Seasoned Brine Hot to Keep It Crunchy

Steps

1. 1

   Slice the daikon into 1cm thick rectangular pieces. Cut the onion into cubes and the spicy chili into 1cm pieces.

2. 2

   Pour 360ml water and 360ml dark soy sauce into a pot and bring to a boil.

3. 3

   Lower the heat and let it simmer for another 5 minutes, then turn off the heat.

4. 4

   Add 180ml mirin, 180ml vinegar, 90ml plum syrup, and 1 cup of sugar to the brine and stir well.

5. 5

   Place the daikon, onion, and chili in a container, then immediately pour the hot brine over them. Pouring it while hot ensures a crunchy result.

6. 6

   Let it sit at room temperature for half a day, then store in the refrigerator.