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Ingredientes
- 1 lb carrots peeled, and cut
- Â Â into 2" long matchsticks
- 3 Tbsp. coarse sea salt
- 1 lb daikon peeled, and cut
- Â Â into 2" long by 1/2" wide thin planks
- 6 Tbsp. sugar
- 1 c. white rice vinegar
- 1Â 1/2 lb cucumber peeled, halved
- Â Â lengthwise
- Â Â and sliced diagonally 1/8" thick
Direcciones
- Put the carrots in a sieve set over a bowl. Toss carrots with 1 Tbsp. of the salt and let stand to get rid of excess water, about 45 min. Gently press carrots against the sieve to remove any remaining moisture. Rinse and drain. Place the carrots in a clean kitchen towel, then twist the towel to squeeze out any excess water.
- Repeat the process using the daikon.
- Whisk together the sugar and vinegar till sugar is completely dissolved. Divide this pickling mix among 3 qt-size plastic bags, and set 1 bag aside to use in Step 4. Add in the carrots and daikon separately to the other 2 bags, seal and toss to coat proportionately. Lay bags flat on a plate and chill at least 24 hrs, turning the bags over every hour if possible.
- After about 20 hrs, repeat step 1 using the cucumbers. After draining, place the cucumbers in the third plastic bag of pickling mix, seal, and toss to coat. Lay the bag flat on a plate and chill for 4 to 6 hrs, turning bag every hour if possible. The cucumber needs only 4 to 6 hrs to absorb the flavor of the vinegar marinade.
- Drain the carrots, daikon and cucumbers well at room temperature for 30 to 45 min before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1269g | |
| Calories 568 | |
| Calories from Fat 15 | 3% |
| Total Fat 1.76g | 2% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21230mg | 885% |
| Potassium 2148mg | 61% |
| Total Carbs 127.22g | 34% |
| Dietary Fiber 14.8g | 49% |
| Sugars 102.48g | 68% |
| Protein 6.68g | 11% |
