Monday, 30 March 2015

Carrot and Daikon Pickles


I love all types of pickles, some takes months before you can eat them, but this recipe is a favourite and is very quick way of making tasty pickles. This is based on a Japanese pickle recipe that is traditionally eaten in the New Year's celebration called kohaku-namasu.
It does not have many ingredients but is super tasty. You can add a teaspoon of mirin to the vinegar/ sugar mix for a more traditional taste and I used cyder vinegar instead of rice wine vinegar because I prefer it you can experiment with other vinegars also :)

  • 300 gms/  Daikon (also called a mooli, winter radish, white radish)
  • 70 gms Carrot
  • 2 Heaped teaspoons course salt (I used course sea salt)
  • 4 tablespoons vinegar (I used cyder vinegar but you could you rice wine vinegar)
  • 2 teaspoons sugar or honey

Cut the carrot into slices (I cut at an angle) and than into small matchsticks, add to a bowl


Repeat cutting the daikon into matchsticks and add to the bowl.


Sprinkle with the salt and mix well. Leave for 20 minutes than drain off the liquid. Squeeze gently to get as much liquid off as possible.

Mix the vinegar and sugar together in a separate bowl, until the sugar has dissolved. 
Transfer the cut carrot and daikon matchsticks to a lidded jar. Add the vinegar/ sugar mix to the jar and mix well.
Leave for a minimum of 4 hours turning the jar to mix occasionally, or if you prefer over night. Keeps for several days in a refrigerater (although in my house there's never any left for the refrigerater)

Serve in small individual bowls can also be served sprinkled with sesame seeds. 

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