Pickled daikon radish

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This is super simple and very delicious!  I really like this on rice (and on bahn mi) and it's nice to have around to use as a topping. This would also be good on noodles, especially rice noodles, or in a salad, or on plain frozen veggies. When I have some time (and energy and the ingredients) I like to chop up a scallion and a couple grape tomatoes and put it on top of rice with a little oyster sauce and a bit of sambal oolek. (The pictures are all going to be of a carrot that I added to my previously pickled radish.)

daikon radish
white vinegar
salt
sugar
optional: carrot, spices, other veggies

Peel the daikon radish (or carrot as the case may be).



Then julienne it. I have this cool julienne peeler which makes it go super quick and then I have thin, similar sized pieces but you could definitely do this by hand- just make sure they are thin pieces so they pickle well.

Put it into your container (I recommend glass),  put in some salt and some sugar (to taste) and add the vinegar until the daikon is covered.  Put it in the refrigerator and let it sit at least a day.

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