This is the season for fermenting garden veggies. Properly fermenting is long and slightly tricky but worth it. A much easier process is a “quick pickle” which we do this all the time at home and at the restaurant.
These are quick pickled daikon radishes with coriander seeds we let sit in hot rice wine vinegar, salt & a bit of sugar for a Korean BBQ feast last weeken
You can follow the same recipe / process for any thinly sliced vegetables (a mandolin is great for getting consistent thin slices).
- 1 cup rice wine vinegar (or another vinegar you like or have available)
- 1 teaspoon sugar
- 1 tablespoon salt
- Small bowl of thinly sliced veggies - about a cup or two
You can heat the vinegar and dissolve the sugar and salt, and then pour it over the veggies. Or if you want to speed things up even more, just whisk the vinegar and sugar/salt like a madman and it will mostly dissolve. Let the veggies sit for an hour or two and you're in business. Store in the fridge.