Sweet and Sour Pickled Root Vegetables

Pickled root veggies
Fresh and crunchy, these pickled root veggies are full of healthy nutrients, and taste great too!
  4  people
Ready In min (Prep   + Cook 

This Japanese recipe calls for root vegetables such as lotus root, daikon and carrot.

Lotus root is a good source of dietary fibre as well as vitamins B and C, and a variety of minerals. Daikon contains enzymes which aid digestion, as well as vitamin C and potassium. Carrots are a well-known source of antioxidants, as well as being rich in vitamins C and K. Combine all three in one dish and you’ve got a powerhouse combination of healthy nutrition!

If you want to change it up, replace any or all of the root vegetables with cucumber, celery and/or okra, all three of which are equally nutrient-rich.

Lotus root . . . 100 grams
Daikon . . . 100 grams
Carrot . . . 50g
Kombu . . . 5 cm piece, already used once for dashi (softened)
Togarashi or red chili pepper . . . to taste
Rice vinegar . . . 100 mL
Mirin . . . 2 tablespoons
Sake . . . 1 tablespoon
Salt . . . 1 teaspoon
Sugar . . . 2 teaspoons
Peel the lotus root, daikon and carrot.
Cut into 1cm slices and quarter.
Boil the lotus root for 30 seconds and the carrot for 10 seconds. Drain.
Cut the kombu in half and slice into thin strips.
Slice the togarashi.

Step 1

Put the seasoning ingredients in a saucepan and bring to the boil, then turn off the heat.

Step 2

Put the vegetables in a bowl with the kombu and togarashi, then add the boiled seasoning.

Step 3

Set aside for at least one hour. Serve chilled or at room temperature. Refrigerate leftover portions.