Daikon Radish Pickle with Carrot Sticks

Cup of Yum
1. Wash and peel the Daikon Radish and Carrot.
2. Cut the Daikon Radish into ¼-inch thick slices longwise, creating flat rectangular surfaces. Then cut each slice into sticks using a 45-degree angle. Cut the carrot using the same method.
3. Place the daikon radish and carrot sticks in a jar or small bowl. We recommend adding it directly to the jar where you will keep the pickled vegetables. Add 1-2 teaspoons of salt, close with the lid, and shake well to make sure all the daikon radish and carrot pieces are coated with salt. If you are using a bowl, simply massage the daikon radish and carrot with your hands.
4. Leave for 20 minutes. Remove the excess water and rinse with fresh water.
5. Prepare the pickling mixture by combining the rice vinegar, water, and sugar in a medium-sized pan or pot. Bring to a simmer, turn the heat off, and mix well until the sugar has completely melted.
6. Pour the pickling mixture over the jar until it fully covers the Daikon Radish. Leave to completely cool, seal properly, and place in the fridge for at least 24 hours.

Daikon Radish with chilli

1. Wash and peel the Daikon Radish. Wash, deseed and finely slice the red cilli.
2. Cut the daikon radish in half, and then into half-moon slices.
3. Place the daikon radish in a jar. We recommend adding it directly to the jar where you will keep the pickled daikon. Add 1-2 teaspoons of salt, close with the lid, and shake well to ensure all the daikon radish is coated with salt. If you use a bowl, massage the daikon radish with your hands.
4. Leave for 20 minutes. Remove the excess water and rinse with fresh water.
5. Add the chili to your jar.
6. Prepare the pickling mixture by combining the rice vinegar, water, and sugar in a medium-sized pan or pot. Bring to a simmer, turn the heat off, and mix well until the sugar has completely melted.
7. Pour the pickling mixture over the jar until it fully covers the Daikon Radish. Leave to completely cool, seal properly, and place in the fridge for at least 24 hours.

Turmeric Pickled Daikon Radish

1. Wash and peel the Daikon Radish.
2. Cut the daikon into thicker pieces and cut into same-size radish cubes.
3. Place the daikon radish in a jar. We recommend adding it directly to the jar where you will keep the pickled daikon. Add 1-2 teaspoons of salt, close with the lid, and shake well to ensure all the daikon radish is coated with salt. If you use a bowl, massage the daikon radish with your hands.
4. Leave for 20 minutes. Remove the excess water and rinse with fresh water.
5. Add the turmeric into the jar.
6. Prepare the pickling mixture by combining the rice vinegar, water, and sugar in a medium-sized pan or pot. Bring to a simmer, turn the heat off, and mix well until the sugar has completely melted.
7. Pour the pickling mixture over the jar until it fully covers the Daikon Radish. Place the lid, and shake well until all the turmeric is well combined. Take the lid off and leave to completely cool. Once cooled, seal properly, and place in the fridge for at least 24 hours.