Delicious Korean dish, perfect as a simple side dish served with rice, or added to wraps, BBQs etc.
300g Daikon, grated (julienned)
200g carrots grated (julienned)
250 ml water (250ml)
1 cup sugar
250ml apple cider vinegar (or rice vinegar)
Combine pickle brine (water, salt, sugar and vinegar) in a saucepan and boil until sugar dissolves, stirring occasionally.
Let it cool down, then pour over the julienned daikon and carrots in a sterilised jar making sure they are all covered.
Seal the lid and leave at room temperature for 3-4 hours, then transfer to the fridge and chill before serving. Pickle can be stored at least at week if kept in the fridge.