Quick Pickled Carrots and Daikon Radish

mykoreankitchen.com

Mike Scott

I’m retired and have been cooking since I was 12. I love all kinds of food and will try most anything.

subheading: Main:

300 g Korean radish or daikon radish (10 ounces), julienned

200 g carrots (7 ounces), julienned

subheading: Pickle brine:

1 cup water

1 cup white sugar

1 cup apple cider vinegar (or rice vinegar)

Pinch of salt

Directions at mykoreankitchen.com

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