Radish: Use about 500 g of fresh radishes – any variety you like. Red radishes offer a classic crunch and a beautiful pink hue once pickled. Slice them into thin rounds, matchsticks, or half-moons, whatever works best for your serving style.

Dill or Green Onion: Fresh dill adds a delicate, herby aroma that complements the tanginess of the pickled radish. Alternatively, chopped green onion gives a mild bite and a pop of color. Use whichever you prefer – or both!

Soy Sauce: Use 2–3 tablespoons of soy sauce for that deep umami flavor. It enhances the natural sharpness of the radish and gives the marinade a rich, salty balance.

Apple Cider Vinegar: Just 1 tablespoon of apple cider vinegar brightens the whole dish. It gives your pickled radish a tangy kick and helps preserve it naturally. You can also substitute with rice vinegar or white vinegar if needed.

Olive Oil: One tablespoon of olive oil smooths out the sharp flavors and adds a subtle richness. It also helps the seasonings coat the radish slices more evenly.

Garlic: Use 2 cloves of fresh garlic, minced or finely chopped. Garlic adds a bold, savory depth that pairs perfectly with the vinegar and soy sauce.

Sesame Seeds (Optional): Sprinkle a few toasted sesame seeds on top for extra texture and a nutty flavor boost. It’s optional, but highly recommended!

Red Paprika (Optional): A pinch of red paprika adds gentle heat and a vibrant color contrast. Great if you want a little warmth without overwhelming spice.