Carrot Daikon Pickle Food

PICKLED DAIKON RADISH AND CARROT

Steps:

• Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.

DAIKON AND CARROT PICKLE

Steps:

• Place carrot and daikon in a bowl and sprinkle with salt and 2 teaspoons sugar. 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, or transfer to a glass container for longer storage.
• In a bowl, combine 1/2 cup sugar, the vinegar and 1 cup lukewarm water, and stir to dissolve sugar. Pour over vegetables. Let marinate at least 1 hour before eating, or refrigerate for up to 4 weeks. Remove vegetables from liquid before using in banh mi.

CARROT DAIKON PICKLE

Steps:

• Combine all ingredients and let rest for 30 minutes before use.
• To store any leftovers, add an additional 1/4 cup rice vinegar to cover the vegetables, stir and store in a glass jar or covered plastic container for up to 1 month.

JAPANESE PICKLED DAIKON AND CARROT SALAD

Steps:

• Peel and finely shred carrot and daikon.
• Put vegetables into large bowl; sprinkle with salt and let stand for 30 minutes.
• Gently squeeze out as much water as possible from vegetables.
• In a bowl, combine vinegar, soy sauce, ginger and sugar, stirring until sugar dissolves.
• add vegetables and refrigerate for 8 hours.
• Salad will keep for up to 1 week in sealed container in refrigerator.

DO CHUA (DAIKON AND CARROT PICKLE)

Steps:

• Fill a canning jar with boiling water. Cover and set aside.
• Cut carrots and daikon into julienne. Place into a colander and sprinkle with salt and 2 tsp sugar. Knead and massage the vegetables for 3-4 minutes, until they expel liquid. When you can bend a piece of daikon into a circle without it breaking, you are ready to proceed. Rinse the vegetables in cool running water, then squeeze gently to expel any excess liquid.
• In a small pan, bring vinegar, water and 1/2 c sugar to a simmer. Drain the water from the jar, pack the vegetables into the jar and pour the simmering brine over the vegetables. Cover tightly. When it cools to room temperature, refrigerate. It will keep for up to a month.