Sweet Pickled Mu (Korean Radish).

Good things in jars!

Good things in jars!

(From left: sweet pickled mu, sauerkraut with caraway and dill seeds, regular sauerkraut in the middle of a 4 week ferment, kimchi)

My husband really likes to eat the sweet pickled radish that garnishes his plate when we go out for sushi together. When we bought the ingredients for kimchi, we grabbed a second small Korean radish to use in an attempt to make something sweet and pickly at home.

Korean radish is similar to daikon – but bigger and a bit tougher in the core. Here’s a photo of a Korean radish next to a Japanese daikon radish. Eating it raw is slightly peppery (like radish) but mostly a mild sweetness. Very crisp and crunchy!

This was ridiculously easy to make – as most quick pickles are. My husband tasted it this morning (so, about 24 hours after I put it all in the jar) and declared that it’s exactly what he was looking for. We’re going to leave it out for at least another 24 hours before capping it and putting it in the fridge.

Sweet Pickled Mu


1 small-ish Korean radish (mu or moo)
approx 3/4 cup of filtered water
approx 3/4 cup of vinegar (I used a mix of rice and white vinegars)
approx 3/4 cup of white sugar


  1. Peel the radish and slice it in your preferred, ideally uniform, size. I used my mandoline for this and set it to 1/4″ french-fry slices. Avoid the core (it’s a bit tough, particularly in larger radishes).
  2. Put the slices into your jar. Fill it tightly, but there’s no need to pack it in.
  3. Mix the water, vinegar, and sugar together in a bowl. I used a mix of rice vinegar and regular white vinegar (about 50/50) but you could use either one on its own.
  4. When the sugar is dissolved into the mixture, pour it over the radish slices in the jar.
  5. Put your stopper and air lock in place.


Since I was using an air lock, I didn’t worry much about fully covering the radish with the brine – as the radish softens, it starts to drop below the liquid anyway. If you’re not using an air lock, make sure to cover your radish completely (or weight it down under the liquid) to prevent mould.

The flavour is sweet and tangy – not spicy or hot. If you are wanting hot spicy pickled radish, you can add a hot pepper to the jar (washed, stem removed) to the jar before adding the radish. I haven’t tried this.

You can use ANY radish that you want in this recipe – the little round red ones from the grocery store, even! It’s a matter of what’s on hand, what you want the end result to look like, and what flavours you’re looking for.



4 thoughts on “Sweet Pickled Mu (Korean Radish).

  1. I’ve never tried using an airlock for vegetable fermentation. I have some sitting around for brewing, but now I think I’ll try them this way as well. It’s often such a hassle to try to keep the veggies submerged under brine. Thanks for the inspiration!

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