Instructions: Peel the radish and rinse in cold water, then cut it into sticks 2 inches long by 1/2-inch thick.

Mix the water, salt and sugar together, add the radish and chili, and store in a glass or pottery jug with a cover. Leave at room temperature for 2 to 3 days to ferment slightly.

Serve with any kind of Korean food and refrigerate thereafter.

This recipe yields 6 servings.

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