Vietnamese pickled daikon radish and carrot, goes great on Bahn Mi Naan Wraps or as a versatile side or snack. Ruby has been known to just eat these straight out of the fridge. This is one of those recipes where it is worth the extra effort of setting up and later cleaning the mandolin. I have chopped this once by hand and it's not worth the extra work.

• Mandolin or julienne peeler. Alternately patience and a steady hand.
• Sauce pan
• Canning jar or seal-able glass container
• Large mixing bowl

• 1-2 large chinese carrots
• 1 small daikon (lo bak) radish.
• 1 cup water
• 1/2 cup white vinegar
• 1/2 cup rice vinegar
• 1/3 cup white sugar
• A generous shake of red pepper flakes
• A generous grind of salt

1. Peel radish and carrot, removing the ends.
2. Using the mandolin, slice the radish and carrots into thin long strings.
3. Place the radish and carrots into the mixing bowl and cover with cold water. Let sit for at least a half hour. This is important, as the daikon radish has a pungent odor when pickled and this step helps reduce it. After the wait, rinse the vegetables and place them into the container.
4. Mix the water, vinegar, sugar and pepper flakes in the sauce pan, heat until boiling and the sugar has disolved.
5. Pour the liquid over the vegetables, topping up with water if necessary to ensure that they are completely covered.
6. Seal the container, let it cool on the counter and then refrigerate.
7. The pickles are best the day after being made.

1. Goes great on goes Bahn Mi Naan Wraps

The Kitchen Girl