Crush the gardenia fruits to expose the seeds.

Place all the fruits into a pot, add water, bring to a boil, then let it simmer gently for 5 minutes.

Then strain out the fruits—the liquid left should be about 50g. If it’s lesser, top up with water.

While still hot, stir in sugar and salt until dissolved.

Add rice vinegar, mix well, and let cool.

Peel the white radish deeply to avoid any bitterness.

Cut into your desired shapes, or leave whole (though whole radish requires at least a month to fully absorb the flavors).

Place the radish into a zip‑lock bag and pour in the brine.

Press out excess air vacuum it so the radish is fully submerged in the brine.

Refrigerate for at least three days before enjoying!