Light pickled radish & carrot Yunnan style

This lightly pickled radish and carrot (腌萝卜胡萝卜) is a classic side dish from Yunnan cuisine. The vegetables are briefly salted and then pickled fresh with rice vinegar, garlic and a small amount of chilli. No fermentation takes place; the dish is always kept chilled. The result is crisp, tangy and refreshing, intended as a small flavour accent alongside rice and vegetable dishes.

Serves: approx. 4 (side dish)
Preparation: approx. 15 minutes
Cooking: approx. 30 minutes
Total time: approx. 45 minutes

Ingredients

• 250 g white radish (daikon or rettich)
• 150 g carrot
• 1 teaspoon salt
• 2 tablespoons rice vinegar
• 1 tablespoon water
• 1 teaspoon neutral oil
• 1 small clove of garlic
• ½ red chilli (optional)

Preparation

1. Peel the radish and the carrot.
2. Slice the radish thinly or cut into matchsticks about 3–4 mm thick.
3. Cut the carrot into fine julienne (matchsticks) of a similar thickness, so the pieces of radish and carrot are roughly the same size.
4. Mix the radish and carrot in a bowl with the salt and toss well so the salt is evenly distributed.
5. Leave for 10–15 minutes at room temperature, until clearly some liquid has been released.

Method

1. Squeeze out the vegetables and rinse briefly
   Using clean hands, gently but firmly squeeze the vegetables out over the bowl to remove some of the released liquid. Pour away the liquid. Rinse the vegetables briefly under cold running water to take the edge off the salt. Then drain well in a colander and shake off the excess water.
2. Make the dressing
   In a clean bowl, mix the rice vinegar, water and neutral oil. Add the finely chopped garlic and, if desired, the very finely sliced chilli, and stir briefly.
3. Pickle the vegetables
   Add the drained radish and carrot to the bowl with the dressing and toss gently but thoroughly, so all the vegetables are lightly coated with the vinegar mixture.
4. Let the vegetables steep
   Cover the bowl (or transfer everything to a clean, sealable jar) and refrigerate for at least 30 minutes to steep. The vegetables can be left longer; the flavour will become rounder and slightly more intensely tangy and fresh.
5. Serve and store
   Serve the lightly pickled radish and carrot chilled or at room temperature, in small bowls as a refreshing side dish with rice, steamed vegetables or simple stir-fried dishes. Always keep the radish and carrot in the vinegar mixture, covered in the fridge. Do not can and do not vacuum-seal. Guideline shelf life: 3–5 days with constant refrigeration; maximum 7 days. Always use clean cutlery to spoon from the bowl or jar. Before use, check smell, colour and texture; if in doubt, do not eat.