3 peeled and julienned daikon radish – 1/8 inch x 3 inches long, approx 1 cup

1 carrot peeled and julienned into strips 1/8 x 3 in. long

3 tbsp cider vinegar

1 tbsp fish stock

2 tbsp light brown sugar

1 tbsp sugar

1 tsp dry sherry

Salt

1. Sprinkle a pinch of salt over julienned daikon and carrot and let sit in a colander until limp (about 15 minutes.)

2. Squeeze diakon and carrot to remove water.

3. Mix vinegar, fish stock, brown and white sugar and sherry.

4. Marinate the daikon and carrot in the mixture for 3 hours, tossing several times.

5. Serves four.