Carrot and Daikon Pickles (Asian style)
Servings: 1 litre jar
Ingredients
- 300 g carrot peeled weight, roughly chopped
- 300 g daikon peeled weight, roughly chopped
- 1 tsp fine sea salt
- 250 mls white or apple cider vinegar
- 250 mls filtered water
- 1 tbls pure maple syrup
- 2 tsp fine sea salt extra
- 20 g ginger peeled weight, sliced
Instructions
- Place carrots and daikon into TM bowl and chop 3 seconds / speed 5
- Place veggies into a large colander and sprinkle with 1 tsp salt and stir through … leave 30 minutes to soften veggies
- Meanwhile pour the vinegar, water, maple syrup, sea salt and ginger into large bowl and stir to combine
- Rinse veggies under cool filtered water and drain well (press the back of a spoon against the veggies to help release excess fluid)
- Place veggies into jar and pour over vinegar mix
- Seal jar and refrigerate for at least an hour before serving
- The longer the pickle rests in the fridge, the more intense the flavour will be
Notes
Daikon looks like a large white carrot, and has a very distinctive odour that is similar to sauerkraut and easily recognisable.
These pickles are readily available at most Asian stores, usually in shreds as opposed to chopped. However, they are easy to make yourself, and keep in the fridge for up to 4 weeks.
They are wonderful used in the base of an Asian soup bowl before pouring over your hot soup (add some bean sprouts, coriander, and thinly sliced spring onion too), as well as serving them alongside any Asian dish you choose. They also add a great touch to a simple garden salad.