Pickled Daikon

Koreans are the Master of side dishes called Banchan. Whenever you order a meal, you will have at least three side dishes, offering different preparations and equally interesting. Inevitably, you will get some kimchi of course and something soft like an egg preparation and something very crunchy like this wonderful daikon pickled recipe with carrots. It takes a few minutes to prepare and keeps for a very long time. A very good combination ; the peppery flavour of the Daikon, radish-like taste and the sweetness of the carrot go very well together. Serve it with a grilled meat for instance, a perfect combination.

1 Large Daikon peeled and sliced very thin
1 Large Carrot also peeled and sliced very thin
1 Cup Sugar
1 Cup White Vinegar
1 Cup Water

Simple enough, if like me you are lucky enough to have a Mandoline in your kitchen equipment, you can prepare this pickled vegetable preparation in very little time. Peel both the daikon and carrots and slice very thinly, using a Mandoline.
In a heavy base saucepan, stir in the water, vinegar and sugar and bring to a soft boil, allowing the sugar to dissolve whilst mixing so it does not stick to the bottom of the pan. When the sugar has melted, stir in the sliced daikon and vegetable and mix well to ensure all the slices are mixed in the liquid.
When the liquid has cooled down, pour everything in a large jar. Place in the fridge for a day or so. It will become even better over time. The vegetable keeps well as it is pickled with the addition of vinegar which preserves the vegetables for a long time.
We use themto accompany grilled fish, or meat. Delicious.

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