Monday, March 28, 2011

Tsukemono: Carrot & Daikon

An accompaniment to meaty dishes. Purportedly of Vietnamese origin.

1/2 foot each carrot and daikon, scrubbed and thinly sliced
1 C. water
2 t. cider vinegar
2 t. sugar
salt to taste
cilantro or parsley (optional)

Combine all ingredients and let sit for 1 hour.

Drain and serve, with cilantro or parsley if using.