Carrot and Daikon Korean Pickle

Pickles are not relegated to India alone!The West has their share of preserved vegetables and fruits as well as delicious Chutneys,not to mention their array of canned pulps and purees,especially Tomatoes!The Asians have their own style of pickles but very much like the Western ones with loads of vinegar though they do not follow the elaborate process of sterilising and canning.

This is because these pickles are meant to last for a very short while,maybe a week!This is because they love to eat everything fresh with their meals which consists of fresh meat,seafood and vegetables.

The following Korean recipe is taken from the site mykoreankitchen.com and consists of an ingenious way to pickle grated Daikon and Carrot.A Daikon is a large Asian radish which is used for stir fries,pickles and soups and is juicy,though not so tart as the common white Radish we have tasted.

The Daikon…

All the Asian countries have their version of noodles – from the Chow Mein and Lo Mein in China to Glass Noodles in Singapore.Soba Noodles in Japan to Korean Noodles which are the staple diet of the Asians either used in a stir fry or as a soup!

This pickle goes well with almost all stir fries and is best had with a bowl of Chow Mein or Hakka Noodles!Yumm!

Preparation Time : 30 minutes

Makes : 300 gms of pickle (includes weight of pickling liquid)

INGREDIENTS

150 gms Daikon/Radish – grated into slightly thick and long strips

100 gms Carrot – grated into slightly thick and long strips

1/2 cup water

1/2 cup Vinegar

1/2 cup sugar

A pinch of salt

METHOD

Prepare a glass container by washing in hot soapy water,rinsing well and letting it dry out completely.Wash the lids separately.

Wash,peel and grate the Daikon and Carrot into slightly thick strips on the grater.You can do this in a food processor and if you possess amazing knife skills you can cut the vegetables into ribbons.

Mix water and vinegar in a saucepan and mix in the salt and sugar.Allow the sugar to dissolve and bring to a vigorous boil.Reduce heat to medium and boil for 2 – 3 minutes more.Take off heat.This is called the pickling liquid which is followed mostly in Asian as well as in the Western Cuisines.

Preparing the pickling liquid…

Spoon the grated vegetables into the glass container.

Now pour on the syrup till it completely covers the grated vegetables.Screw on the lids tightly and leave to cool to room temperature.

Refrigerate after it comes to room temperature and keep refrigerated for maximum shelf life.Take out 30 minutes from the refrigerator before serving.

Served with Vegetable Chow Mein