Pickled Daikon with Carrot

Ingredients

• 1 daikon radish ((about 1.3 lbs / 600 g))
• 2 small carrots ((about 10 oz / 300 g))
• 3/4 cup rice vinegar ((*Footnote 1))
• 3/4 cup distilled vinegar
• 1/2 cup sugar
• 3 teaspoon salt

Steps

1. 1

   Peel the daikon and carrots. Cut the daikon into 1/3” (1 cm) thick rounds, then cut each round into four equal fan-shaped pieces. Cut the carrot into 1/4” (6 mm) rounds, then slice each round into half moon pieces. Place the daikon and carrots in a colander, run under cold water until the water runs clear. This removes the daikon’s funky smell, and prevents the carrots from tinting the daikon orange. Drain well and move to a heat-proof bowl or container you plan to store the pickles.

2. 2

   Add the rice vinegar and distilled vinegar into a small saucepan and bring to a boil. Once vigorously boiling, add the sugar and salt, stirring with a whisk until fully dissolved.

3. 3

   Pour the boiling hot pickling liquid over the daikon and carrots. (*Footnote 2) Marinate for at least 1 hour before eating, or overnight for a better flavor. Once the brine cools off completely, store the pickles in an airtight container in the refrigerator for up to a week.