Light Bites / Pickles

Chunky Vietnamese Pickle


Baby purple daikon

Baby carrots (orange, red, purple)

Baby radish

White baby daikon

The pickling liquid

60g unrefined brown sugar (demerara)

2 teaspoons sea salt

120ml rice vinegar

150ml warm water (warm enough to easily dissolve sugar)

2 tsp fennel seeds

2 tsp coriander seeds


Chop the vegetables into large chunks. Mix ‘The Pickling Liquid’ together until the sugar is dissolved. Place all the vegetables into a seal tight container and then pour ‘The Pickling Liquid’ over the vegetables. Close the container and allow to sit in the fridge for at least 24 hours.