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Pickled Radish & Carrot

  • Author: Seonkyoung Longest



  • 2 cups white vinegar
  • 1 cup sugar
  • 1 tsp salt
  • 1 1/2 lb mixture of julienne Korean radish (Moo/Daikon) & carrots


  1. 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!