Yields 4 cups
NOTE: This Recipe requires 3 days to complete
Ingredients Amount
For Fermenting:
Carrot julienne 450 g
Daikon julienne 450 g
Tap water 1 liter
Salt 25 g
Sugar 5 g
For finishing Pickles
Distilled white vinegar 500 ml
Water 500 ml
Salt 25 g.
Sugar 50 g
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
DRAIN EXCESS PICKLING LIQUID FRM VEGETABLES BEFORE SERVING