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Pickle Day: Vietnamese Carrot & Daikon Pickle, Sauerkraut, Half-Sour Cucumbers & Spicy Snacking Pickle
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Pickle Day: Vietnamese Carrot & Daikon Pickle, Sauerkraut, Half-Sour Cucumbers & Spicy Snacking Pickle

2 hServes 20Nutri-Score A€
from @chadkubanoff3 imports0 cooked
Adapt this recipe

what you need

Ingredients

20 people
  • carrot (peeled, cut into sticks)Produce400 g
  • daikon radish (peeled, cut into sticks)Produce400 g
  • salt (for salting the vegetables)Spices30 g
  • water (for the sweet pickling liquid)Other1 litre
  • rice vinegarPantry60 ml
  • sugarPantry60 g
  • green cabbage (outer leaves and core removed, washed)Produce826 g
  • salt (2% of the cabbage weight)Spices16.4 g
  • water (for the brine)Other1 litre
  • salt (for the brine)Spices36 g
  • bay leafSpices3 pieces
  • chili flakesSpices2 g
  • black peppercornsSpices5 g
  • cucumber (washed, tips trimmed)Produce800 g
  • garlic (large clove, sliced)Produce1 piece
  • dill (roughly chopped)Produce20 g
  • cherry tomatoes (small cut in each)Produce200 g
  • cauliflower (cut into large florets)Produce200 g
  • bird's eye chiliProduce3 pieces
  • garlic (large cloves)Produce7 pieces
  • coriander seedsSpices5 g
  • black pepperSpices3 g
  • white vinegarPantry150 ml
  • salt (extra, for the spicy pickle)Spices10 g

per serving

Nutrition

44kcal

Carbs
10 g
Proteins
1 g
Fat
0 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Mixing bowl
  • Kitchen scale
  • Colander
  • fermentation jar

step by step

Method

  1. Prepare the carrot and daikon

    • Peel the carrot and the daikon radish.
    • Cut them into sticks, roughly a 50/50 ratio of carrot to daikon.
    • Toss with the salt and leave to sit so the juices are drawn out.
    Step 1

  2. Make the sweet pickling liquid

    • Bring the water to a boil with the salt, rice vinegar and sugar.
    • Taste and adjust: more vinegar for a stronger pickle, more sugar for a sweeter one.
    • Simmer briefly, then let it cool completely.
    Step 2

  3. Rinse and dry the vegetables

    • Rinse the salt off the carrot and daikon.
    • Let them drip dry.
    Step 3

  4. Pack the carrot and daikon pickle

    • Pack the vegetables into a jar.
    • Pour over the cooled pickling liquid to cover.
    • Keep in the fridge; it lasts easily two months.
    Step 4

  5. Start the sauerkraut

    • Remove the outer leaves and core of the cabbage, then wash it.
    • Weigh the cabbage and weigh out 2% of its weight in salt.
    • Sprinkle the salt over and squeeze and massage the cabbage until juices release.
    Step 5

  6. Pack and ferment the sauerkraut

    • Pack the cabbage tightly into a jar, pressing it down.
    • Keep the cabbage submerged under its liquid with a weight or a bag of water.
    • Leave in a cool, dry place away from the sun and taste every day; ready in three to four days.
    Step 6

  7. Make the brine for the half-sour cucumbers

    • Bring the water and salt to a boil.
    • Add the bay leaves, chili flakes, peppercorns and dill.
    • Let the brine cool down completely.
    Step 7

  8. Prepare the cucumbers

    • Wash the cucumbers and trim the tips on both sides.
    • Pack them into a jar with the sliced garlic and chopped dill.
    • Pour the cooled brine over to cover.
    Step 8

  9. Ferment the cucumbers

    • Leave at room temperature in a cool, dry place away from sunlight.
    • Taste every day; ready in three to five days.
    Step 9

  10. Assemble the spicy snacking pickle

    • Cut a tiny slit in each cherry tomato so the liquid can get in.
    • Cut the cauliflower into large pieces and slice the garlic.
    • Add the bird's eye chilies, coriander seeds and black pepper.
    Step 10

  11. Cover with an aggressive pickling liquid

    • Mix the pickling liquid with white vinegar and extra salt.
    • Pour over the vegetables and press them down.
    • Refrigerate for at least 24 hours before eating.
    Step 11
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