Grandpa’s Korean Marinated Pickled Radishes

1️⃣ Trim the greens and root ends from the radishes. Gently smash each radish with a meat mallet (or the side of a knife) until it cracks but stays mostly intact. Place in a bowl, sprinkle with 1 Tbsp kosher salt, and toss to coat. Let sit for 30 mins to draw out moisture. Rinse and drain well, then transfer the radishes to a large glass jar with a lid.

2️⃣ Meanwhile, in a small pot, combine the rice vinegar, water, sugar, soy sauce, garlic, sriracha, sesame oil, white pepper, and remaining 1 tsp kosher salt. Bring to a simmer over medium-high heat, stirring until the sugar dissolves. Remove from the heat and let cool slightly.

3️⃣ Pour the brine over the radishes, cover, and refrigerate overnight. If the brine doesn’t fully cover the radishes, give the jar a shake once or twice so they all take turns submerged.

4️⃣ Serve the radishes with sliced scallions, if you like, and enjoy! The pickled radishes will keep in the refrigerator for up to 3 weeks.