Daikon and carrot pickle
( SERVES 6 )

Photo by Elizabeth Clarkson
This easy-to-make pickle will cut through the richness of meats such as pork belly. Covered and refrigerated, it will keep for a few days. It makes a medium bowful.
Ingredients
3 | Carrots, medium, peeled and diced |
1 | Daikon, medium, (Asian radish), peeled and diced |
2 Tbsp | Water |
4 Tbsp | Rice vinegar, white |
2 Tbsp | Sugar |
1 Tbsp | Sea salt |
2 cloves | Garlic, chopped |
2 Tbsp | Szechuan peppercorns, toasted and ground |
6 cm | Fresh ginger, julienned |
2 tsp | Sesame oil |
Directions
- Mix all the ingredients in a bowl.
- For best results, leave it to rest for a few hours or overnight. Before serving, taste the pickles and ensure the flavours are balanced.
https://www.eatwell.co.nz/recipe/9804/Daikon-and-carrot-pickle/
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