pickled carrots and daikon

by gingeredpear

I really like the sweet pickles carrots and daikon in the bánh mì – vietnamese sandwiches and hainanese chicken.  It’s sweet and tangy at the same time unlike the salty pickles you get at the supermarket.

I got some fresh colorful baby carrots and daikon from the farmer’s market on the weekend. The brine is a mixture rice wine vinegar, water, sugar and salt. Wait about a week for it to do it’s magic and enjoy!

Update: It turns out that I bought rice vinegar that had sugar and salt already. I thought it was a tad sweet from the first pickling. I have now bought pure rice vinegar. We’ll see when it’s ready to eat!

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