I used two jars or you can use 1 large 27 ounce jar here.

Peel the daikon radish and slice it very thinly. About ⅛ inch thick. Mandolin slicer works perfectly here.

In a non-reactive (use ceramics, enamel, glass, plastic, or stainless steel). small saucepan over medium heat combine together water, sugar, and salt. Stir until sugar and salt dissolve. Bring this to a gentle boil. And pour in the vinegar. Bring to a boil, again and set aside.

In your jars, combine daikon and thinly sliced red chili.

Pour in the hot pickling solution mixture until the daikon is fully submerged in the pickling liquid.

Secure the lid and let the mixture cool at room temperature for 1 hour. After that, refrigerate for 12 hours (overnight) and enjoy. For the daikon to ‘’fully pickle’’ I would wait for 1-2 days but you can eat them once they are cold. Pickled Daikon crunchy texture is a delicious accompaniment to various Korean, Japanese dishes, including soups, noodles, sandwiches and many more.

Store in the refrigerator for up to 2-3 weeks. However I recommend to consume this within 2 weeks. After 2 weeks it is stil legible but daikon will loose it’s crisp texture, fresh flavor and become softened.