Pickled Carrots & Daikon
INGREDIENTS: 450 grams daikon 50 grams carrot (I used a red carrot) 1 teaspoon salt 1/2 cup vinegar 2 tablespoons sugar 2 grams konbu (1-inch square) Yuzu (or Meyer lemon)
Cut the carrots and daikon into matchsticks and then toss with salt to extract excess water.
JULIENNE & SALT
Bring the rice vinegar, sugar and konbu to a boil.
Drain off the excess water from the daikon and carrots.
Toss the veggies with the dressing and hit it with some yuzu or lemon zest.