First radishes, then eggs. I used the recipe below and substituted white sugar with coconut sugar. Once I ate all the radishes, I kept the solution they were in. Recipe: Korean Pickled Radish The next day, I boiled several eggs and cooled them in ice water. I took out the jar of pickling solution from the refrigerator and added a little more white vinegar and sugar. I then cracked and peeled the eggs, placing them inside to set overnight in the refrigerator. Today, I ate two.
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