Quick Japanese pickles
Getting into a pickle over a vegetable this spring is probably the best thing you can do for your digestive system.
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
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.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign upFrom our partners
Similar Recipes
Danielle Alvarez shares her favourite chicken sandwich recipe of all time
- < 30 mins
- Danielle Alvarez
This saucy, flavour-packed patatas bravas will make you friends any day of the week
- 30 mins - 1 hr
- Katrina Meynink
Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/quick-japanese-pickles-20111019-29up1.html