This is the crunchy condiment found in bahn mi. It’s supposed to be an equal amount of carrots and radish, but carrots are hard to shred so I use just enough for color. Can also be eaten as a slaw.
1 whole daikon, approx 2 lbs
1 lb whole carrots
2 t salt
2 t sugar
1 1/2 c water
1 1/2 c white or rice vinegar
2 whole garlic cloves, peeled (optional)
1/2 jalapeño, sliced (optional)
Method: peel and trim the daikon and carrots. Shred using the fine blade of a mandoline, taking care not to bloody your knuckles. Rub the salt into the shredded vegetables and allow to sit about 30 minutes until a good amount of liquid is released. Rinse and drain out most of the water. Dissolve sugar in water/vinegar mix and pour over vegetables. Add optional garlic and/or jalapeño if you like. Cure in refrigerator for at least 4 hours, preferably overnight. This will keep about 2 weeks under refrigeration; after that it becomes too sour to eat.
Note: daikon tend to release an “old shoe” odor when you shred them, so don’t do this right before that special someone is arriving for your first date.