Used as a component in making banh mi sandwiches and quite similar to our local atsara, you can also serve this with grilled meats. Break out the mandoline if you have one - it'll shorten prep time.
Makes 4 cups Prep Time 30 minutes
500 grams carrots, peeled and julienned
500 grams labanos or daikon (Korean radish),
peeled and julienned
1/2 cup plus 1 tablespoon sugar
pinch of salt, plus 1 teaspoon for preparing vegetables
1 cup vinegar
1 1/4 cup water
1 Place carrots and radishes in a large bowl. Sprinkle with 1 tablespoon sugar and pinch of salt. Toss to coat, and let stand in a colander set over a bigger bowl for about 10 minutes. They’re ready when you can bend the julienned radishes all the way without breaking. Rinse and drain well.
2 Prepare the containers. (To see guidelines, CLICK HERE)
3 Place vinegar, water, remaining sugar, and salt in a large bowl, whisking until sugar and salt are dissolved.
4 Pack carrots and radishes tightly into the containers. Cover with the pickling liquid. Seal and refrigerate.
Pickling tip: The pickles will need a couple of days in the refrigerator to mature; their flavor will improve with time. Unopened, the pickles will last for a month, properly stored in the refrigerator.
Photography by At Maculangan | Styling by Melanie Jimenez | Prop Styling by Rachelle Santos |
Props from the Saizen (jars), The Yummy Prop Library, and stylist’s own (checked fabric, wooden tray and utensils)
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