Crunchy vegetables in rice vinegar
Ingredients
- 200 gCarrot (matchsticks)
- 1 pcCucumber (matchsticks)
- 200 gKorean radish (thinly sliced)
- 150 mlRice vinegar
- 3 tbspWhite sugar
- 1 tbspGray sea salt
- 2 pcGarlic (minced)
- 1 tspSichuan peppercorn
- 1 pcThai chili (sliced)
- 1 tbspSesame oil
- 20 gFresh ginger (peeled and grated)
Method
Crispy vegetables bathed in a sweet and sour marinade. They appear shiny and translucent, with the sharp, clean scent of rice vinegar.
- 1
Cut the carrot, cucumber and radish into matchstick-sized sticks. Remove the core of the cucumber to keep only the firm flesh.
- 2
Place the vegetables in a container, sprinkle with grey sea salt and mix. Let stand for 15 minutes to extract the water, then rinse thoroughly with clear water and pat dry.
- 3
In a small saucepan, heat the rice vinegar with the white sugar until completely dissolved. Add the Sichuan pepper, minced garlic and grated ginger. Let cool.
- 4
Pour the cold marinade over the vegetables. Add the sliced chili and sesame oil. Mix so that each piece is well coated and shiny. Refrigerate for at least one hour.
Frequently asked questions
How do you get this dish right?
- Do not skip the degorging step; it is the secret to keeping the vegetables crunchy.
- If you want a brighter color, use classic red radishes.
How long does this dish keep?
Can be kept for 3 to 4 days in the refrigerator in an airtight jar.
