Ingredients:

Pickled Daikon and Carrot

PICKLED DAIKON AND CARROT

1/2 POUND DAIKON (WHITE RADISHES), PEELED AND FINELY SHREDDED
1 CARROT, SHREDDED
1 TABLESPOON SALT
1 CUP WATER

1 TABLESPOON WHITE VINEGAR
1 TEASPOON SUGAR
1/4 TEASPOON MONOSODIUM GLUTAMATE (optional)

Method:

Place the daikon, carrot, salt and water in a bowl and let stand thirty minutes.

Drain vegetables and squeeze as dry as possible. Place in a clean bowl, add the remaining ingredients and mix well. Serve at room temperature. Six servings.