1. Ingredients:
– Carrot: 1 large
– Daikon: 1 large
– Vinegar: 500ml
– Salt: 2-3 tablespoons
– Sugar: 3 tablespoons
2. Instructions:
Use a tool for creating wavy shapes to cut carrot and daikon into 5 cm long and 0.5 cm wide pieces.
Combine carrot, daikon pieces with 2 tablespoons of salt. Put them aside for 20 minutes for absorption, then well clean and dry them.
Mix 500 ml of vinegar, 3 tablespoons of sugar and 1/2 tablespoon of salt. After boiling, leave the mixture to cool.
Place carrot and daikon pieces in a pot. Notice that the pot must be well-washed, rinsed with boiling water and really dried before you place the vegetables inside.
Add mixed vinegar to the pot. Pickle carrot and daikon can be used after a day and preserved in a refrigerator in 1 week.
