Pickling things

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.