Recipe from New York Times
Yield: 3 cups
Prep time: 15 minutes
Cook time: 1 hour to marinate
Ingredients
1 large carrot, peeled and cut into thick matchsticks or cubes
1 pound daikon radishes, peeled and cut
1 teaspoon salt
2 teaspoons + ½ cup sugar
1¼ cups distilled white vinegar
Instructions
Place carrots and daikon in a bowl and sprinkle with salt and 2 teaspoons sugar. Knead vegetables for about 3 minutes, expelling water from them (this will keep them crisp). Stop kneading when vegetables have lost about ¼ of their volume.
Drain in a colander and rinse under cold running water, then press gently to expel extra water.
Return vegetables to bowl, or transfer to a glass container for longer storage.
In a small bowl, combine ½ cup sugar, the vinegar and 1 cup lukewarm water, and stir to dissolve sugar. Pour over vegetables. Let marinate at least 1 hour.
Notes
Refrigerate for up to 4 weeks
Prep time: 15 minutes
Cook time: 1 hour to marinate
Ingredients
1 large carrot, peeled and cut into thick matchsticks or cubes
1 pound daikon radishes, peeled and cut
1 teaspoon salt
2 teaspoons + ½ cup sugar
1¼ cups distilled white vinegar
Instructions
Place carrots and daikon in a bowl and sprinkle with salt and 2 teaspoons sugar. Knead vegetables for about 3 minutes, expelling water from them (this will keep them crisp). Stop kneading when vegetables have lost about ¼ of their volume.
Drain in a colander and rinse under cold running water, then press gently to expel extra water.
Return vegetables to bowl, or transfer to a glass container for longer storage.
In a small bowl, combine ½ cup sugar, the vinegar and 1 cup lukewarm water, and stir to dissolve sugar. Pour over vegetables. Let marinate at least 1 hour.
Notes
Refrigerate for up to 4 weeks
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