PICKLED DAIKON CARROT

Daikon is large, long white Chinese radish available from Chinese supermarkets. It is perfect in soups as it soaks up all the flavours, which is also why it is ideal for using in pickles.

 Makes about 300g

 INGREDIENTS

 50g peeled daikon and/or carrot, cut into very fine strips or diced

 For the pickling liquor

 180ml Chinese red vinegar

 60ml light soy sauce

 1 tablespoon chilli oil

 1 teaspoon sugar

 1 teaspoon sesame oil

 teaspoon chilli flakes

 8g pickled red chilli, chopped

 1. Place the daikon and/ carrot strips in a sterilized airtight container.

 2. For the pickling liquor, heat up all the ingre ingredients in a non-reactive pan and bring to a gentle simmer. Pour over the daikon and/or carrot strips and leave to cool.

 3. Seal the container and store in a cool, dry place for up to several months.

hancheng

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