Pickled Daikon Radish and Carrot

Ingredients and Weight:

• 1 lb daikon radish, peeled and thinly sliced
• 1 lb carrots, peeled and thinly sliced
• 1 cup rice vinegar
• 1 cup sugar
• 1/2 cup water
• 1 tablespoon salt
• 1 teaspoon crushed red pepper flakes (optional)

Preparation Time:

15 minutes

Cooking Time:

5 minutes

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. In a large bowl, combine the daikon radish, carrots, vinegar, sugar, water, and salt. Stir until well combined.
2. If desired, add the crushed red pepper flakes.
3. Transfer the mixture to a non-reactive container, such as a glass jar or ceramic bowl.
4. Cover and refrigerate for at least 4 hours, or overnight for best results.

Nutritional Information:

• Calories: 50 per serving
• Protein: 1 gram
• Carbohydrates: 12 grams
• Fiber: 2 grams
• Sodium: 250 mg

Dish Characteristics:

• Crisp and refreshing
• Slightly sweet and tangy
• Vibrant orange and white colors
• Versatile side dish or appetizer

User Comments:

• "Love the combination of the crunchy daikon and the sweet carrots." - Sarah
• "The perfect tangy and refreshing side to any meal." - Michael
• "I add a bit of fresh ginger for an extra kick." - Emily
• "Beautiful and delicious, always a crowd-pleaser." - Jessica
• "Super easy to make, even for beginners." - Jake

Special Precautions and Tips:

• Use a sharp knife to thinly slice the daikon and carrots for even pickling.
• Taste and adjust the seasoning to your liking, adding more vinegar for tartness, sugar for sweetness, or red pepper flakes for heat.
• Store the pickled vegetables in the refrigerator for up to 2 weeks.