Pickled Carrot and Daikon

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