First, I would like to give thanks to some of the cooks that placed this recipe upon the web before me. In 2010, I moved to South Korea. From that moment, I was baptized in a world of spice and new taste that would continue to be my comfort food.
Now, at some Korean dishes, there will be a side dish called ?? or in Roman characters SSAM Moo. It is a cool, crunchy, salty sweet treat. The purpose is to clean the palate to enjoy every enjoyable bite of the main entree.
To create this magnificent side dish, you need to purchase a white radish, Korean white radish or a daikon radish. It depends on what type your store sells. Look at the picture to see what type of radish you are seeking.
Peel and cut the radish into small cubes, then place it in a pickling liquid and store in the refrigerator for up to 2 weeks. That
