This is a version of a Vietnamese pickle that is popular served in a banh mi (baguette).  It is also delicious as a salad served with grilled meats or seafood.  To take the heat and freshness up a notch, stir through some sliced chilli and freshly chopped coriander leaves just before serving.

makes about 2 cups

250g (medium size) daikon, peeled if necessary, finely sliced into rounds on a mandolin, or cut into matchstick size lengths

1 bunch radish, finely sliced into rounds on a mandolin, or cut into matchstick size lengths.  Keep radish tops for another use.

1 red chilli, finely sliced (optional)

Pickling mixture

1⁄3 cup castor, or coconut sugar

2 teaspoons sea salt

1 cup rice vinegar

½ cup water 

Place all pickling ingredients in a small saucepan.  Place over a medium heat and stir to dissolve sugar and salt.  Bring to a simmer and remove from heat.  Cool to room temperature. 

Place daikon and radish in a non-reactive (glass or ceramic) bowl and pour over the cooled pickling brine. Gently toss to combine.  Set aside for an hour before using.  

If not using straight away, store in a sealed container in the refrigerator for up to a week. 

When ready to serve, stir through chilli slices if using.  Drain pickling brine from vegetables when serving.

Fiona Hammond © January 2020