Vietnamese Pickled Daikon Radish and Carrots

Prep 20 mins

Ingredients

• 4 cups warm water
• ¾ cup rice vinegar
• 3 tablespoons sugar
• 2 tablespoons salt
• 225g carrots, julienned
• 225g daikon radish, julienned

Method

1. Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.
2. Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day, ideally 3 days.