A Vietnamese sandwich, banh mi, just isn't complete without crunchy french bread, cilantro and crunchy pickled daikon and carrots. IngredientsVegetablesBrine- 1 Tsp salt
- 1/2 cup sugar
- 1 Small red chile
- 1 1/4 cups distilled white vinegar
- 1 cup lukewarm water
Instructions- Slice the vegetables into matchsticks, about 2" long.
- Place the vegetables in a bowl and sprinkle with the salt and 2 teaspoons of sugar. Use your hands to knead the vegetables for about 3 minutes, expelling the water from them. They will soften and liquid will pool at the bottom of the bowl.
- Stop kneading when you can bend a piece of daikon so that the ends touch but the daikon does not break. The vegetables should have lost about one-fourth of their volume.
- Drain in a colander and rinse under cold running water, then press gently to expel extra water.
- Fill a 1-quart jar with the vegetables.
- To make the brine, in a bowl, combine the 1/2 cup sugar, the vinegar, and the water and stir to dissolve the sugar. Pour over the vegetables. The brine should cover the vegetables.
- Let the vegetables marinate in the brine for at least 1 hour before eating. They will keep in the refrigerator for up to 4 weeks.
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