Chrysanthemum Radish Pickles

<Ingredients> 

- Radish 2 bundles*

- Salt about 1 tsp*

- Vinegar 8 Tbs(120ml)

- Sugar 3 Tbs

- Lemon Juice 1 tsp

- Salt a pinch

<Directions>

1. Place one radish between chopsticks and put a fine cut and then turn the radish 90°and put a fine cut also.
2. Sprinkle salt over cut radish and mix it well. Leave it about 30 minutes.
3. In a Ziploc bag, mix vinegar, sugar, lemon juice and salt well.
4. Squeeze extra water from the radish and put the radish into the vinegar mixture.
5. Keep it in a refrigerator about 2h.
6. Squeeze extra vinegar and fix the form like chrysanthemum with finger and put lemon zest in the middle of the radish.

*Please decollate with something green. 

*You can keep radish over 1 day in the vinegar, but the color of the radish will be completely pink color.