This recipe is a good one for keeping some of this yummy deliciousness around all year. The end product should store well for a year or so in a closed mason jar in your fridge. You can use this for soups, salads and dressings to zip it up a notch.
I have used this in my Bahn Mi recipe as well as hot and sour soup and asian salads.
1 large daikon
1.5 cups white vinegar
2 tbsp agave nectar
1 cup warm water
Julienne or grate carrot and daikon into bowl. Mix in all wet ingredients and let stand at least one hour before use.