Ingredients:

  • 1 cup (150g) Daikon radish, peeled and sliced into rounds
  • 1 cup (150g) Japanese cucumber, thinly sliced
  • 1/2 cup (75g) Carrots, julienned
  • 1/2 cup (75g) Napa cabbage, chopped into 1-inch squares
  • 3 tbsp (45ml) Rice vinegar
  • 1 tbsp (15ml) Apple cider vinegar
  • 1 tsp (5g) Sea salt
  • 1 tsp (4g) Monk fruit sweetener
  • 1 tsp (5g) Fresh ginger, grated
  • 1 clove (3g) Garlic, minced
  • 1 stalk (5g) Green onion, thinly sliced

Instructions:

  1. Using a mandoline or sharp knife, slice chosen vegetables into uniform 1/8-inch (3mm) pieces and place them in a large mixing bowl.
  2. Sprinkle sea salt over the vegetables, toss gently, and let sit for 10 minutes to draw out excess moisture via osmosis.
  3. Drain the excess liquid from the vegetables using a fine mesh strainer.
  4. In a glass jar, whisk together rice vinegar, apple cider vinegar, and sweetener until dissolved.
  5. Stir the grated ginger, minced garlic, and sliced green onions into the vinegar mixture.
  6. Add the salted vegetables to the jar, pack them down tightly, seal the lid, and shake vigorously.
  7. Refrigerate for at least 30 minutes for a light pickle, or up to 24 hours for a deeper flavor.