Here’s another easy and delicious pickle recipe that I came up with while I was trying to re-create Korean barbecue pickles. I love all the little side dishes (the Korean word is banchan) served at Korean barbecues that you can munch on as you wait for the meat to cook – the mild yet very addictive sesame flavored sprouts, hot and spicy chili paste and kimchi pickled cabbage or deep fried tofu, carrots and daikon pickles and other fermented vegetables. The list is endless!
There’s no cooking involved here, only chopping and pickling. You can serve these right away or let the veggies preserve. The longer you leave them, the stronger and softer the daikon and carrots will be.
You can eat them with a simple bowl of white rice, use them as a filling for onigiri (Japanese rice balls), or put a few slices on top of a steak. These are also really good in a banh mi, with some fresh cilantro and a squirt fo sri racha. Was that enough to convince you to make some? I’ve made you hungry didn’t I.. So get cooking.