1. 1 Korean radish, sliced thinly
  2. 2 Tbsp lemon juice
  3. 2 Tbsp natural sweetener
  4. 1½ – 2 Tbsp salt


  1. Mix salt, lemon juice and sweetener together.
  2. Put the radish in a large bowl and toss to coat with lemon juice mixture.
  3. Leave out at room temperature for 48 hours, then refrigerate.

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