Daikon and Carrot Pickle

1. 1

   Place carrot and daikon in a bowl and sprinkle with salt and 2 teaspoons sugar.

2. 2

   Knead vegetables for about 3 minutes, expelling water from them (this will keep them crisp).

3. 3

   Stop kneading when vegetables have lost about 1/4 of their volume.

4. 4

   Drain in a colander and rinse under cold running water, then press gently to expel extra water.

5. 5

   Return vegetables to bowl, or transfer to a glass container for longer storage.

6. 6

   In a bowl, combine 1/2 cup sugar, the vinegar and 1 cup lukewarm water, and stir to dissolve sugar.

7. 7

   Pour over vegetables.

8. 8

   Let marinate at least 1 hour before eating, or refrigerate for up to 4 weeks.

9. 9

   Remove vegetables from liquid before using in banh mi.

* Per serving · 4 servings · Values may vary.

No additional tips available.