Daikon Radish and Carrot Namasu Pickles
- 400 grams Daikon radish
- 50 grams Carrot
- 1 Yuzu
- 2 tsp Salt
- 3 tbsp Caster sugar
- 5 tbsp Vinegar
- Julienne the daikon radish and carrot, rub with salt, and let sit for about 15 minutes.
- Combine the yuzu juice, julienned yuzu peel, sugar, and vinegar.
- Tightly squeeze the Step 1 vegetables, and mix with the dressing.
- It's better to let it sit overnight instead of eating it right away so that the flavors will be absorbed.
daikon radish, carrot, salt, sugar, vinegar
Taken from cookpad.com/us/recipes/147483-daikon-radish-and-carrot-namasu-pickles (may not work)