Banh mi pickles

Banh mi pickles

By
From
Pickled
Makes
1 × 300 ml jar

This is the sweet, crunchy daikon and carrot pickle that’s traditionally served with banh mi. They add an awesome crunch to the Vietnamese sandwich, and to me are just as important as all the other ingredients on there. You can also serve the pickle alongside steamed rice, with grilled meat, or in a salad.

Ingredients

Quantity Ingredient
250g carrots, peeled and cut into fine matchsticks
250g daikon radish, peeled and cut into fine matchsticks
3 teaspoons sea salt
125ml rice wine vinegar
55g granulated sugar

Method

  1. Combine the carrots, daikon radish and 1 teaspoon of sea salt in a colander, scrunch it into the vegetables and let it sit for 30 minutes.
  2. Rinse the vegetables, then pat dry with a kitchen towel.
  3. Place the vegetables in a clean jar or plastic container.
  4. In large bowl, combine 125 ml of warm water with the vinegar, sugar and the remaining salt until they have completely dissolved.
  5. Pour the pickling liquid over the vegetables in the jar or container. Put the lid on and refrigerate. Your pickles will be ready to eat in 1 hour and will keep for up to 2 weeks in the fridge.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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