- 1 Korean radish, sliced thinly
- 2 Tbsp lemon juice
- 2 Tbsp natural sweetener
- 1½ – 2 Tbsp salt
- Mix salt, lemon juice and sweetener together.
- Put the radish in a large bowl and toss to coat with lemon juice mixture.
- Leave out at room temperature for 48 hours, then refrigerate.