Homemade Carrots & Daikon Radish


15 - 20 People

Cooking Time

10 Minutes

Total Time

10 Minutes

  • 1 cup daikon radish, julienned

  • 1 cup carrots, julienned or shredded

  • ⅔ distilled white vinegar

  • ½ cup distilled water

  • 2 tbsp sugar

  • 2 tbsp salt

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    1. In a large clean mason jar, add the sugar and salt.
    2. Next, add the daikon radish and carrots.
    3. Add in the water and the distilled vinegar.
    4. Tightly screw on the top of the mason jar and shake until you see the sugar and salt have dissolved into the liquid.
    5. Allow to pickle in the fridge for a minimum of 2 days. Once pickled, eat alone or use as a garnish to all of your favorite ban mai sandwiches, bowls, salads and more.

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