About the Post

Author Information

Vietnam – Cu Cai Carot Chua (Carrot and Radish Pickle)

Ingredients:

1  cup                           Carrot, fine julienne

1  cup                           Daikon, fine julienne

1  tablespoon                Salt

2  tablespoon                Sugar

1/4  cup                           White Vinegar

 

Procedure:

1.      Mix carrot and radish in a colander with salt and let stand for 15 minutes

2.      Rinse and squeeze out excess moisture

3.      In a bowl combine vegetables sugar and vinegar

4.      Marinate in the reach-in for two hours

5.      Adjust seasoning before serving

Advertisements

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: