You're just a week away from sour-salty-sweet pickles with your meal!
- 1 (about 340 g) small daikon (see Note), ½ thinly sliced into rounds, ½ cut into julienne
- 2 large carrots, 1 thinly sliced into rounds, 1 cut into julienne
- 540 g bamboo shoot wedges (see Note), halved, large wedges quartered
- 1 kg jar pickled lotus rootlets (see Note)
- 500 ml (2 cups) white vinegar
- 75 g (⅓ cup) white sugar
- 1 bunch (about 500 g) Chinese mustard greens (see Note)
- steamed rice, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Start this recipe 5 days ahead to pickle. The carrots and daikon were cut using a flower-shaped cutter, from Japanese food shops and selected homeware shops. Leftover pickled vegetables can be served as an accompaniment to other meals. Refrigerate for up to 3 weeks.
Drying time 1 hour
Makes 13 cups
Place daikon, carrots, bamboo shoots, lotus rootlets and 5 cups water in a large bowl. Add vinegar, sugar and 1½ tbsp salt. Set aside.
Meanwhile, spread mustard greens on an oven tray and leave in a sunny place for 1 hour or until dry. Alternatively, place in an oven preheated to 100°C for 1 hour or until dry.
Chop mustard greens and add to vegetables. Cover and leave in a cool place for 5 days to pickle, stirring daily. Serve with steamed rice.
• Daikon (a large white radish) and Chinese mustard greens are available from Asian food shops and selected greengrocers.
• Bamboo shoot wedges are sold in cans or vacuum-packed.
• Pickled lotus rootlets are available from Asian food shops.
Photography by Olga Bennett.