Pickled Daikon and Carrots
Yields 4 cups
Ingredients Amount
For Fermenting:
Carrot julienne 3 cups
Daikon julienne 3 cups
Tap water 1 quart
Salt 1 oz
Sugar 1 tsp.
For finishing Pickles on Day of service
Distilled white vinegar 2 cups
Water 2 cups
Salt 2 Tbsp.
Sugar 4 Tbsp
Method:
1. Clean and cut vegetables as indicated
2. Dissolve salt and sugar in water
3. Pour salt solution over vegetables, cover and allow to sit at room temperature for 3-5 days depending on temperature (higher temp will mean shorter time)
4. Check vegetables for tartness, when they have mildly pickled flavor move to refrigerator. These will hold , covered ,for several weeks. Do not seal tightly, fermentation gasses may continue to develop.
5. To finish pickles for inclusion in Bahn Mi:
a. Combine vinegar, water, sugar, and salt. Stir to dissolve solids
b. Drain fermenting brine from vegetables
c. Pour vinegar mixture over vegetables
Serve as condiment with rice or fish and use as a moist filling in Bahn Mi