Ingredients
- 1 large carrot. peeled and reduce thick matchsticks
- 1 pound daikon radishes. each no bigger than 2 " across, peeled and reduce thick matchsticks
- 1 teaspoon salt
- 2 teaspoons plus 1/2 cup sugar
- 1 ¼ cups distilled white-colored vinegar
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Dietary analysis per serving (4 servings)
143 calories grams fat grams saturated fats grams monounsaturated fat grams polyunsaturated fat 32 grams carbohydrates 2 grams soluble fiber 30 grams sugars grams protein 639 milligrams sodium
Note: The data proven is Edamam’s estimate according to available ingredients and preparation. It shouldn't be described as a replacement for an expert nutritionist’s advice.
Preparation
- Place carrot and daikon inside a bowl and sprinkle with salt and a pair of teaspoons sugar. Knead vegetables for around 3 minutes, expelling water from their store (this can have them crisp). Stop kneading when vegetables have forfeit about 1/4 of the volume. Drain inside a colander and rinse under cold flowing water, then press lightly to expel extra water. Return vegetables to bowl, or transfer to some glass container for extended storage.
- Inside a bowl, combine 1/2 cup sugar, the vinegar and 1 cup lukewarm water, and stir to dissolve sugar. Pour over vegetables. Let marinate a minimum of one hour before eating, or refrigerate for approximately 4 days. Remove vegetables from liquid before using in banh mi.
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