This pickle takes away some of the sharp spicyness of the daikon radish, yet maintains its crispy texture. Perfect for topping stirfries, as a simple snack on rice, or over meat. Recipe adapted from Food for Four.
One medium daikon radish, julienned/grated
3 carrots (about 1/2 pound or equal to daikon), julienned/grated
2 Tbsp sugar
1/2 Tbsp salt
1 1/4 cups warm water
1 1/4 cups vinegar
Jars w/ lids to store
Make the brine by combining the warm water, sugar, and salt in a medium bowl and stirring until dissolved. Set aside to cool while you prep the vegetables.
Combine the julienned/grated carrot & daikon and mix until evenly tossed in a bowl. Pack these veggies tightly into the jar(s) with 1/2″ head space and then pour the cooled brine over them, ensuring that liquid comes up over the veggies. Seal them and refrigerate for at least a day before enjoying with southeast Asian cuisine. Store in the fridge, using for up to a month.