3. Good Organic Gardening - May-June 2016 AvxHome.in

FERMENTING & PICKLING | Vietnamese pickles
Ingredients
• 1 cup filtered water
• 1 cup rice vinegar
• 3 tbsp unrefined sugar
• 2 tsp unrefined sea salt
• 2 carrots, cut into matchsticks
• 2 daikons, cut into matchsticks
Star ingredient: Daikon
Vietnamese-style Pickles
This is a quick fridge pickle that’s meant to be eaten within a week or two, so it doesn’t traditionally go through
a heat or fermentation process. It’s used as a little side dish or in sandwiches and rolls. You’ve probably had
them on banh mi, those succulent Vietnamese pork rolls.
Tip: Julienne if you want to use in rolls and
sandwiches; cut into thicker batons if you want
to enjoy as a pickle side dish.
Method
• In a pot or bowl, mix water, vinegar, sugar and
salt until dissolved. You may have to warm it
a little.
• Place carrot and daikon in a clean jar and pour
in vinegar mixture to cover.
• Seal jar and let sit for an hour, then place in
the refrigerator to pickle for a few days before
eating. Will keep in the fridge for a week or
two. Drain off liquid to serve and garnish with
coriander if desired.
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