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Umami

Cookbook

Pickled carrots and daikon (Vietnamese)

4 servings

分量

15 minutes

調理時間

15 minutes

総時間

材料

2 medium carrots (, peeled cut into 3mm / 1/10" batons, Note 1)

1/2 large daikon (white radish) (, peeled, cut the same as carrots, Note 1)

1 1/2 cups boiling water

1/2 cup white sugar

4 tsp cooking / kosher salt

3/4 cup rice wine vinegar (sub apple cider vinegar)

手順

Pickle - In a large bowl, dissolve the salt and sugar in the hot water. Stir in vinegar. Add carrots and daikon - they should just about be covered.

2 hours - Leave for 2 hours until the vegetables are slightly floppy.

Using - Drain well to use, or just take out what you need (no liquid, just the vegetables).

Storing - The vegetables will keep in the fridge for 2 months, in the pickling liquid. Use airtight glass containers or jars (not plastic).

栄養

サービングサイズ

-

カロリー

624 kcal

脂肪総量

31 g

飽和脂肪

10 g

不飽和脂肪

18 g

トランス脂肪

0.4 g

コレステロール

142 mg

ナトリウム

1474 mg

炭水化物総量

46 g

食物繊維

3 g

糖質総量

12 g

タンパク質

38 g

4 servings

分量

15 minutes

調理時間

15 minutes

総時間
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