Ingredients for Carrot Daikon Pickle
- Carrot
- 1 medium daikon radish, peeled and julienned
- 1 tablespoon salt
- 1/4 cup granulated sugar
- 1/2 cup rice vinegar
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How to Make Carrot Daikon Pickle
- Wash and peel the carrots and daikon radish. Using a mandoline slicer or sharp knife, julienne the carrots and daikon into thin, matchstick-like pieces.
- In a large bowl, combine the julienned carrots and daikon with the rice vinegar, sugar, salt, and red pepper flakes.
- Gently toss to ensure all the vegetables are evenly coated with the pickling mixture.
- Let the mixture sit at room temperature for at least 30 minutes, or up to 1 hour, to allow the flavors to meld. The longer it sits, the more flavorful it will become.
- Taste and adjust seasoning as needed. Add more sugar for sweetness, salt for saltiness, or red pepper flakes for heat.
- To store leftovers (optional): Add an additional 1/4 cup of rice vinegar to ensure the vegetables are fully submerged. Stir well and transfer to an airtight glass jar or container. Store in the refrigerator for up to 1 month.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
8g
Fat
0g
Carbs
0g
