Shred the radish and cucumber. Then begin to pickle them in salt by putting them in a container. Wait at least one day before serving.
Soak OTTOGI DRIED SEAWEED in water for 5~10 minutes or until soft. Drain the water and cut the seaweed into 2 inch picees.
Mix OTTOGI PLUM VINEGAR, the seaweed pieces, radish, and radish.
If desired, drizzle OTTOGI SESAME OIL.