Most versions of this recipe call for a little daikon, which you can definitely add. Since I don't usually have some on hand, I make mine with all carrots. If you want to add daikon, then go ahead and simply reduce the amount of carrots. Jicama would probably be awesome as a substitute, too.
- 1/2 cup rice vinegar or distilled white vinegar
- 1/2 cup water
- 1/2 cup sugar
- 1 tsp kosher
- 3 carrots, peeled and shredded
- 1 clove garlic, finely minced
- 1 shallot, finely minced (optional)
Heat the vinegar, water, sugar, and salt over medium heat, stirring occasionally to help dissolve the sugar and salt. Once it reaches a boil, remove from heat.
Add the carrots, garlic, and shallot. Stir to mix and submerge the vegetables. Let sit for 15 minutes to cool. Refrigerate for 1 hour before using.