About this recipe

Ingredients

• 🥒 300 g cucumber, sliced (10.5 oz)
• 🥕 1 medium carrot, julienned (about 100 g / 3.5 oz)
• 🌸 1 small daikon radish, peeled and sliced (200 g / 7 oz)
• 🧂 15 g salt (1 tbsp)
• 🍚 100 ml rice vinegar (⅓ cup + 1 tbsp)
• 🍬 30 g sugar (2 tbsp)
• 🌾 Optional: 1 tbsp mirin
• 🌶️ Optional: chili flakes or shiso leaves for flavor

Preparation

• 1 Wash and slice the vegetables. Keep them uniform in size for even pickling.
• 2 Sprinkle the vegetables with salt. Mix well and let sit for 30 minutes to draw out moisture.
• 3 Rinse lightly and drain the vegetables, then gently squeeze out excess water.
• 4 In a bowl or jar, combine rice vinegar, sugar, and optional mirin. Stir until sugar dissolves.
• 5 Add the vegetables to the vinegar mixture. Add chili flakes or shiso if using.
• 6 Cover and refrigerate for at least 2 hours (or overnight for deeper flavor).
• 7 Serve chilled as an appetizer or side dish.

Timing details

Nutrition

Estimated values per serving.

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