Chicken Mu (Korean Fried Chicken Radish Pickle)

Peel 800 g of Korean radish and trim away any bruised spots.

Cut it into even 2 cm cubes so the brine seasons each piece at the same rate and the texture stays consistently crisp.

Sterilize the glass jar with boiling water, then let it dry completely.

Any leftover water can dilute the brine and reduce storage quality, so check the bottom and lid before filling.

Add 500 ml water, 250 ml vinegar, 180 g sugar, 1 tsp salt, and 1 tsp black peppercorns to a pot.

Bring to a boil over high heat, stirring until the sugar dissolves and the liquid looks clear.

Once the brine boils, keep it boiling for only about 30 seconds, then turn off the heat.

Cool it fully at room temperature until the pot no longer feels warm to the touch.

Pack the radish cubes into the dry glass jar with as few gaps as possible, then pour in the cooled brine.

If cubes float, press them down with a clean spoon until they are fully submerged.

Close the jar and refrigerate for 24 hours before serving.

The flavor becomes more even on days 2 to 3; use clean tongs each time and eat within about one week for best crunch.