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200 g radish, peeled and sliced thinly
100 g (1 small) carrot, peeled and
sliced thinly or cut into broad strips
2-3 tablespoons salt
15 slices young ginger
1 red chili, sliced
50 ml vinegar
1 tablespoon sugar
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Method:
Sprinkle 2-3 teaspoons salt on the
radish and carrot. Mix well and leave to marinate for a few
minutes before rinsing off the salt. Drain well. Combine
the radish, carrot, ginger, chili, vinegar and sugar in a bowl or
glass jar. Leave to pickle for at least half an hour.
Serve as accompaniment to Pork Liver Roll and other dishes.
Store in the refrigerator.
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