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Quick pickled carrots and daikon radish

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)

Pinch salt


  1. Combine pickle brine (water, salt, sugar and vinegar) in a saucepan and boil until sugar dissolves, stirring occasionally.

  2. Let it cool down, then pour over the julienned daikon and carrots in a sterilised jar making sure they are all covered.

  3. 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.

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