This pickled carrot and cucumber is one you’ll find commonly served as a complimentary side dish at Chinese restaurants. There are a few variations, some include cabbage, sesame seeds and other aromatics.

Some recipes will tell you to salt the vegetables for an hour or so before you pickle it. This is to remove any excess moisture from the vegetables so they get super crunchy. I’ve skipped this step because I wanted it to be a super quick recipe, but you can do that if you want to.

It’s a great side dish that adds a punch of acidity to whatever meal you’re having and really amplifies all other flavours. And it really doesn’t take long to make. All you need to do is chop up the ingredients, combine everything and let it sit for at least 30 minutes.

The amount of vinegar you use will depend on the type of vinegar you use and how acidic it is. Rice wine vinegar for example is quite mild so one cup is fine. White vinegar on the other hand can be quite tart so you’ll want to use half a cup instead and dilute with half a cup of water. Just taste before using and then decide on the ratio.

I recommend trying the pickled veg with a chilli garlic tofu. Recipe for that on my channel and website.

Get the recipe: https://beesbites.com.au/spicy-chilli-garlic-tofu-bao-recipe/

I hope you try it! And if you do, let me know your thought in the comments.

See you in the next video.

xx,
B

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