Daikon and carrot pickle
|Prep time||10 minutes|
|Total time||10 minutes|
Goes well with sushi and Vietnamese dishes
1. Place carrot and daikon in a bowl and sprinkle with salt and 2 teaspoons of sugar.
2. Knead vegetables for about 3 minutes, expelling water from them (this will keep them crisp). Stop kneading when vegetables have lost about 1/4 of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return vegetables to bowl.
3. In a bowl, combine the sugar, vinegar and 1 cup lukewarm water, and stir to dissolve sugar. Pour over vegetables. Let marinate at least 1 hour before eating.
4. Spoon into 2 x 450g jars and refrigerate for up to 4 weeks. Remove vegetables from liquid before using in banh mi.