Ingredients: - 1 daikon radish - 1 carrot - 1 tablespoon salt - 2 tablespoons sugar - 1/4 cup rice vinegar Steps: 1. Peel the daikon radish and carrot, and cut them into thin strips. 2. Sprinkle salt over the daikon and carrot strips and let them sit for 1 hour to soften. 3. Rinse the daikon and carrot under cold water and squeeze out excess moisture. 4. In a bowl, mix together the sugar and rice vinegar until the sugar is dissolved. 5. Add the daikon and carrot strips to the vinegar mixture and toss to coat. 6. Let the pickles marinate in the refrigerator for at least 2 hours before serving. Description: Daikon and carrot tsukemono is a colorful and crunchy pickle that pairs well with various Japanese dishes. The daikon radish and carrot strips are lightly salted to soften them and then marinated in a sweet and tangy vinegar mixture. These pickles add a refreshing and vibrant element to any meal.
