- ¾ white vinegar
- 1 teaspoon salt
- 1 ½ cup water
- ¾ cup sugar (I used less)
- 3 cups daikon, carrots, kohlrabi or other hard root vegetable shredded
Mix first 4 ingredients in a sauce pan over medium heat until the sugar is dissolved, about 3-5 minutes. Cool the brine and then pour over the vegetables, let sit at least 30 minutes, better if longer. Can be kept in the refrigerator for days and improves with time.