Peel the radish and cut it into halves. Slice into 1cm thick pieces.

Cut the radish into long strips suitable for kimbap. Use leftover pieces for diced pickled radish.

Place the radish slices neatly into a container.

Boil 600ml water with 2.5 tbsp coarse salt, 250g sugar, and 15g gardenia for 5-10 minutes on medium heat.

Once the sugar dissolves and the color is vibrant, turn off the heat and add 200ml vinegar.

Pour the hot mixture over the radish slices in the container.

Leave the container at room temperature for one day, then refrigerate for two days before consuming.