This recipe has proved to be very popular at my Thai cooking classes. I usually purchase some of these pickles from the Asian supermarket near me, but given how much of it we go through, Gina (my amazing assistant) made her own for use in the class and this is the very easy and excellent recipe. This pickle is completely perfect in the Curried Chicken and Coconut Soup (or whatever it’s called) from the Thai class menu. If you haven’t been to the Thai class due to your location, fear not...we have a plan to fix that problem...we are so excited about it, but you will just need a little more patience. In the meantime, make sure you register on this site (top right hand corner) and then you will never miss any news. Ever. Again...no spamming, promise.
In the meantime...get the soup sorted and enjoy!
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- 300 g carrots, peeled and roughly chopped
- 300 g daikon, peeled and roughly chopped
- 250 mls white or apple cider vinegar
- 250 mls filtered water
- 1 tbsp pure maple syrup
- 2 tsp fine sea salt, plus extra teaspoon for softening veggies
- 20 g ginger, peeled and sliced
Place carrot and daikon into TM bowl and chop 3 sec/speed 5.
Place veggies into a large colander, sprinkle with 1 tsp salt, stir through and set aside for 30 minutes to begin to soften.
Meanwhile measure vinegar, water, maple syrup, sea salt and ginger into a large bowl and stir to combine.
Rinse veggies under cool filtered water and drain well, pressing against the veggies with the back of a large spoon.
Place veggies into a 1L jar and pour over vinegar mix.
Seal jar and refrigerate for at least an hour before serving. More intense flavour will develop the longer the pickle rests in the fridge.
This type of pickle is readily available at most Asian stores, usually in shreds as opposed to chopped. However, they are easy to make yourself, and keep in the fridge for up to 4 weeks.
Daikon looks like a large white carrot, and has a very distinctive odour that is easily recognisable and similar to sauerkraut.