Korean Pickled Vegetables
A recipe from Chris Oh.


  • 2 cups water
  • 1 c rice wine vinegar
  • 1 c sugar
  • 1 t kosher salt
  • 1-3 tsp Korean chili flakes, depending on level of heat
  • 2c sliced veggies (cucumber, carrot, cabbage, daikon radish or any other radish)


1) Place all ingredients in a saucepan and bring to a boil.

2) Take off heat and add veggie of choice.

3) Let cool in the pan.

4) Once cool place in an air tight container. Keep in the fridge for up to 2 weeks.

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