I did Facebook Livestream last Sunday, and we made delicious Banh Mi!
I promised to share this pickled radish & carrot recipe with you all, and I did!
But the recipe and the pictures were quite old, so I decided to update! 🙂
Also want to let you know how I julienne my radish(daikon) and carrot.
You can definitely do hand cut with a sharp knife, but the amount I make once in a while, it just take too much time.
So, to save your time, I recommend you to use mandolin.
As long as you be careful, it is a wonderful tool to have in your kitchen!
I can’t even imagine my chicken with out mandolin! I use in so many things, so many times!
The cutting knife I used for this recipe is the thickest one. (Right side one of three julienne knives in the picture)
You can keep this pickled radish & carrot in a refrigerator up to 3 weeks~!
- 2 cups white vinegar
- 1 cup sugar
- 1 tsp salt
- 1 1/2 lb mixture of julienne Korean radish (Moo/Daikon) & carrots
- Combine vinegar, sugar and salt. Stir until sugar’s dissolved. Add julienne radish and carrot. Let it cover with vinegar mixture completely. Place in a air tight container and refrigerate at least 1 hour to overnight before serving. Enjoy!