Cherilynn ~ Not sure if you'll be like daddy who loves this more than any women
Clarabelle ~ same goes for you
Clarissa ~ Mummy can't tell, you are still too young!
A very simple and refreshing pickle that you'll appreciate especially on a hot day. Goes very well when you are eating Xiao long Bao, Potstickers, Japanese food, Korean food and many more that you can think of. It's very addictive but I must warn you girls this one has got high content of sugar. You can't skip or even reduce it.. Just won't taste great at all! I've not referred to any other recipes so I do not know if this is correct. After all, it taste perfectly good to Daddy and Mummy!
This is different from Korean Kimchi, where the sourish taste is the result of fermentation. This one the sourness comes from the vinegar.
Ingredients
1kg White radish **
1 piece Medium size Carrot
2 piece Medium size Japanese Cucumber (you can be very certain it won't turn out bitter)
1 tsp Salt
** Instead of using White radish, you can use Beijing Cabbage but you probably be farting the whole night through. I've used White radish because I'm still breastfeeding Clarissa at this time.
2 cups Fine Sugar
2 cups White Vinegar (You can use distilled vinegar, Just need it to be sour)
Directions
- Bring fine sugar and white vinegar to boil. Remove from heat and left it too cool completely.
- Peel skin and slice white radish thinly, carrot shredded while cucumber julienned.
- In separate bowls, sprinkle 3/4 tsp of salt over the sliced radish and 1/4 tsp of salt over the shredded carrot. Mix well and set aside for 30 minutes. Leave julienned cucumber in the refrigerator.
- Rinse the radish, carrot and squeeze out excessive water.
- Pour all the 3 ingredients into the sugar/vinegar solution and let it soak for at least 4 hours before serving it cold.
