The Sydney Morning Herald logo
Advertisement
Good Food logo

Quick Japanese pickles

Tony Chiodo

Advertisement
Don't get in a pickle over pickles - they can be quick to make.
Don't get in a pickle over pickles - they can be quick to make.Eddie Jim

Getting into a pickle over a vegetable this spring is probably the best thing you can do for your digestive system.

Advertisement

Ingredients

  • 1/4 cup onions, sliced into thin half moons

  • 1/4 cup carrots, sliced into thin matchsticks

  • 1/4 cup broccoli stems, outer skin removed, sliced into thin matchsticks

  • 1/4 cup daikon radish, sliced into thin matchsticks

  • 4 thin slices of fresh ginger

  • 3/4 cup water

  • 1/4 cup shoyu (soy sauce)

Method

  1. Place the vegetables and ginger into a sterilised jar. Mix the water and shoyu and pour over the

    vegetables.

    Tie a piece of cheesecloth over the mouth of the jar. Set aside at room temperature overnight before

    fastening with a lid and placing it in the fridge for three to four days. Rinse before eating.

    To serve

    Serve with tempura or any fried foods.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up

From our partners

Advertisement
Advertisement

Similar Recipes