Pickled daikon and carrots crunch and sweet-and-sour style could make any savory dish extra fascinating, and its freshness can stability out the greasiness of fried meals. To get that particular crunch, all it’s good to do is let the carrots and daikon radishes sit in salt for a bit to attract out all of the moisture, like on this recipe from the Vegan Vietnamese cookbook.
What you want:
2 medium carrots, peeled and shredded or minimize into sticks
2 medium daikon radishes, shredded or minimize into sticks
2 teaspoons salt
2 tablespoons sugar
2 tablespoons white distilled vinegar or rice vinegar
What you do:
1. In a medium bowl, toss carrots and daikon with salt, and let sit for quarter-hour. Rinse properly and squeeze out all extra water.
2. Return carrots and daikon to bowl, add sugar and vinegar, and toss properly. Let sit for at the very least half-hour.
3. Retailer in a 16-ounce glass jar or hermetic container for as much as 2 weeks in fridge.
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