- 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!