Pickled Vegetables
Serves 1
Directions
- 1Peel and wash the radish, carrot and cucumber.
- 2Peel and wash the radish, carrot and cucumber.
- 3Peel and wash the radish, carrot and cucumber.
- 4Cut vegetables into pieces as desired.
- 5Cut vegetables into pieces as desired.
- 6Cut vegetables into pieces as desired.
- 7Mix the vegetables with salt and leave for 15 minutes.
- 8Mix the vegetables with salt and leave for 15 minutes.
- 9Mix the vegetables with salt and leave for 15 minutes.
- 10Rinse with clean water once.
- 11Rinse with clean water once.
- 12Rinse with clean water once.
- 13Place vegetables in a jar as desired.
- 14Place vegetables in a jar as desired.
- 15Place vegetables in a jar as desired.
- 16Add monk fruit sweetener, rice vinegar, and salt.
- 17Add monk fruit sweetener, rice vinegar, and salt.
- 18Add monk fruit sweetener, rice vinegar, and salt.
- 19Add soda until the jar is almost full and close the jar.
- 20Add soda until the jar is almost full and close the jar.
- 21Add soda until the jar is almost full and close the jar.
- 22Refrigerate for 3 hours.
- 23Refrigerate for 3 hours.
- 24Refrigerate for 3 hours.
Ingredients
- Daikon radish
- Daikon radish
- Daikon radish
- Carrot
- Carrot
- Carrot
- Japanese cucumber
- Japanese cucumber
- Japanese cucumber
- 3 tablespoons Monk fruit sweetener
- 3 tablespoons Monk fruit sweetener
- 3 tablespoons Monk fruit sweetener
- 100 ml Rice vinegar
- 100 ml Rice vinegar
- 100 ml Rice vinegar
- 1 tablespoon Salt
- 1 tablespoon Salt
- 1 tablespoon Salt
- Soda
- Soda
- Soda
Equipment
KnifeCutting boardGlass bowlGlass jar
Tips
- The salt helps to extract the water from the vegetables.
- Helps reduce the green smell of vegetables.
- This recipe can be refrigerated for 3 hours and served.
- It can be refrigerated overnight for a better taste.