400g daikon, peeled and julienned
150g carrots, peeled and julienned
2 tbsp grated apple
2 garlic cloves, minced
1 cup rice wine vinegar
1 cup water
- Toss the julienned daikon and carrot with the grated apple and minced garlic. Place into an 800ml clean, sterile canning jar.
- In a small saucepan, bring the vinegar, and water to a boil. Pour this into the jar filled with the vegetables.
- Loosely cover until cool to touch, then screw the lid on and store in the refrigerator.