Marinated Daikon and Carrot

[Guest guest]

We eat this before dinner as an appetizer often.

 

Marinated Daikon and Carrot

 

Yield: 12

 

Daikon (Japanese radish), 1/4-in. julienne 1 lb.

Carrot, 1/4-in. julienne 1 lb.

Cold water 4 cups

Seasoned rice vinegar (purchased) 1/4 cup

Granulated sugar 1/4 cup

Kosher salt 1/2 tsp.

 

Whisk together sugar, salt, vinegar and water

until sugar dissolves.

In large container with lid, pour brine over daikon

and carrot. Let vegetables brine for at least

two hours (overnight for best results). Strain

vegetables from brine prior to use.