Hot & Sweet Chicken Banh Mi

Step 2: Pickle the carrots & radish

  • Quick pickled carrots & radish

    • carrots
      , julienned
      2
    • daikon radish
      , julienned
      1
    • water
      250 g1 part
    • vinegar
      250 g1 part
    • sugar
      20 g4%
    • salt
      10 g2%

Start the liquid: pour the water and vinegar into a pot over medium-high heat and bring to a boil.

Meanwhile, add the julienned carrots and watermelon radishes to a bowl. Sprinkle in the salt and sugar and lightly massage the vegetables to start softening them.

Pour the hot liquid over the carrots and radish. Stir to combine and completely dissolve the sugar and salt. Set aside and allow to cool completely.

  • Store in a mason jar or airtight container in the fridge for several weeks.
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