I created this recipe to balance the flavours to my liking.A large amount of white (daikon radish) with a small amount of red (carrots) will look beautiful. You can slightly decrease the amount of the carrots.I recommend adding yuzu citrus for New Year holidays. Normally, you can use a lemon or omit it. Recipe by Setsubunhijiki

Cookpad member “Pinkblanket’s Kitchen” posted a beautiful, sophisticated recipe for pickling daikon and carrots with 10% white vinegar. Thank you, Mrs Pinkblanket. I like to make that with my farm made 5% apple cider vinegar recipe, sugar and spices, and made a jar to see how that works when mixing carrots with daikon. Here is the recipe. It took half a year to see how the flavors and textures develop, but it sure looks pretty already and tastes good after a week. The turmeric will turn the white daikon sticks yellow.For safe pickling, follow soeasytopreserve.com.

When you have too many carrots and get sick of carrot cake

It feels a bit like Tet (Lunar New Year) when preparing pickled daikon radish, just like every year. My whole family loves this pickled daikon because it's crunchy, tangy, and sweet. You can enjoy it with rice and soup as a tasty alternative to pickled eggplant—it's really delicious with rice!

I prepared this sweet and sour pickled daikon to pair with barbecue during the crisp autumn weather. It's a refreshing side dish that complements grilled meats well! Plus, it's easy to make with a fail-proof ratio. 😀

This sweet vinegary filling was in a sandwich that I had in Vietnam!!I was quite surprised but it actually went really well with the baguette...If you don't like spicy foods, you can omit the chili. Recipe by Nooko

On hot summer days, cold salads, kimchi, or pickled foods can boost your appetite and lift your mood. Soy sauce pickled daikon is tangy, refreshing, and not overly salty—perfect as a snack, too. Add some S&B chili oil for a spicy, crunchy treat you won't be able to stop eating.

This is the daikon radish that my mother-in-law made for the New Year's feat. It's so good that whenever I made it, it gets eaten right up!The recipe that my mother-in-law taught is 2 kg daikon, 100 ml vinegar, 80 g salt, 2 tablespoons sake, and 300 to 400 g sugar.I adjusted it to an easy-to-consume amount using 1/2 a daikon.At first, I wondered if it was right to cover the daikon in sugar and salt. The water from the daikon will be drawn out, so use a container that will give the daikon some room.If you reuse the vinegar, it will be too thin, so I recommend draining half of the water. I recommend using it as marinade, and adding in half of the amount of ingredients for a second pickling. Recipe by Popotankobu

My mother loves kasuzuke, and used to make this for me a lot. It's very easy, so I learned the recipe from her and now make it myself.The carrots are raw, so it will be ready to eat in 4-5 days. For daikon radish and cucumber, sprinkle with a little salt, let rest, then squeeze out the water before adding to the pickling bed. It'll be ready within 24 hours. If you don't want to eat the sake lees on the vegetables, just rinse it off before eating. The sake lees pickling bed can be reused 2-3 more times. After that, you can add it to a soup or use it to marinade fillets of fish. For easy to make amount. Recipe by kurukurumin

I made these because my daughter loves pickles on hamburgers. This was my first time trying to make them.Pickled cauliflower and cherry tomatoes are also delicious. Recipe by Korokorokorone

I love these so much that, while I was pregnant, I ate too many and got a tummy ache!The amount of salt to rub into the radishes should be about 3% of the weight of the radishes. Recipe by Keyua