Prepare the Radish:
• Cut the radish into thin slices and place in a bowl. Sprinkle with sugar and let it sit for 30–40 minutes to draw out moisture (sugar keeps the radish crisp and prevents bitterness). Squeeze gently to remove excess water without rinsing.

Make the Pickling Liquid:
• In a separate bowl, mix soy sauce, vinegar, sugar, filtered water, and salt until dissolved.

Marinate:
• Transfer to a clean jar or airtight container, seal, and marinate in the refrigerator for at least 1–2 hours, or overnight for richer flavor.

Serve:
• Enjoy as a side, appetizer, or topping for rice and other meals.