Prep time: 8 min

Cook time: 5 min

Pickling time: 30 min-overnight


  • 1 medium daikon radish, julienned

  • 1 medium carrot, julienned

Pickle brine:

  • 1 cup water

  • 1 cup white sugar

  • 1 cup apple cider vinegar or rice vinegar

  • pinch of salt

  • 1/4 tsp gochugaru, ground (optional)


  1. Peel the radish and cut into really thin matchstick strips. Using a julienne peeler for this works faster, if you have one.

  2. Combine the pickle brine in a saucepan and boil on medium heat until the sugar dissolves for 3-4 minutes. Stir occasionally to help the process. Remove from heat and let it cool down.

  3. In a bowl or pickling jar, add the carrots and radish then pour over the brine (and gochugaru, if available or desired). Cover and let it pickle for 30 minutes or overnight in the refrigerator. The longer, the better. Enjoy!

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