This is how you make that delicious pickled carrots and daikon found in a banh mi.
If you don't have daikon, try those little red radishes.
- 1 large carrot
- 1 small daikon
- 1 1/2 cup water
- 1/4 cup sugar
- 1 tbsp kosher salt
- 1/4 cup rice wine vinegar
Peel and finely julienne the carrot and daikon. (I don't have these skills so I use a mandolin to make thin sheets, and then I slice them.)
Warm 1/2 cup water. In a large bowl, dissolve the sugar and salt in the warm water. Add in the rice vinegar and the remaining water. Then add the carrots and daikon.
Use immediately or refrigerate in mason jars.
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