Ingredients:

  • 1 cup (130g) carrots, julienned
  • 1 cup (130g) daikon radish, julienned
  • 1/2 cup (120ml) rice vinegar
  • 1/2 cup (120ml) warm water
  • 3 tbsp (38g) granulated sugar
  • 1 tsp (6g) sea salt

Instructions:

  1. Peel the carrots and daikon radish. Using a mandoline or knife, cut the vegetables into thin, uniform matchsticks (about 2 inches long and 1/8 inch thick). Place the julienned vegetables into clean glass jars, packing them tightly but leaving an inch of headspace at the top.
  2. Combine the rice vinegar, warm water, sugar, and salt in a small saucepan over medium heat. Whisk constantly for 3–5 minutes—just until the liquid is steaming and the sugar crystals have completely vanished. Do not let the brine reach a rolling boil, as excessive heat can soften the vegetables.
  3. Carefully pour the hot brine over the vegetables until they are completely submerged. Let the jars sit at room temperature for 30 minutes. Once cooled, seal the lids and transfer to the refrigerator to finish chilling.