1. In a small pan heat the rice vinegar, regular vinegar, sugar, salt and water. Mix well until it comes to a boil and immediately turn off the heat (the marinade should be at room temperature).
2. When the marinade has cooled pour all over the chopped vegetables in a bowl and transfer to a sealed box.
3. Keep overnight in the refrigerator and the next day the salad is ready. It is also possible to eat after two hours, but the flavors are better absorbed after a night in the refrigerator.
4. Enjoy perfect Japanese pickles!
5. Bon appetite (:
It is recommended to add sweet chili sauce on the Japanese pickles before serving. You can also add turnips.
Total time: 1-2 days