Korean radish

First of all, you need to prepare the radish (700 grams). If the skin is thin, you can leave it unpeeled. Otherwise, peel the radish and cut it into large pieces, dividing it into 2 or 4 parts.

Then add 2 tbsp of salt, 1 tbsp of erythritol, 1 tsp of black pepper, and all the spices: coriander (1.5 tsp), red hot pepper (1 tsp), and 1 head of garlic.

You can also add 1-2 bunches of greens (parsley or dill).

After that, add 5% apple cider vinegar (200 ml) and pour all of this with water (1.5 cups).

Mix thoroughly. Then leave the mixture at room temperature for a day.

The next day, your dish is ready to eat.

Store the Korean radish in the refrigerator.