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

1. Julienne the daikon radish and carrot, rub with salt, and let sit for about 15 minutes.
2. Combine the yuzu juice, julienned yuzu peel, sugar, and vinegar.
3. Tightly squeeze the Step 1 vegetables, and mix with the dressing.
4. 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)