Pickled Vegetables (Banchan)
Quick Korean-style pickles — salting the vegetables first and rinsing draws out excess water so they stay crisp rather than watery once the vinegar brine goes on. Best after an hour's chill.
Total time
20 min
Prep
20 min
Cook
0 min
Difficulty
easy
Cuisine
Korean
vegangluten-freesnack
Ingredients
2cucumber, sliced
1daikon radish, sliced
1/2 cup / 1/4 cuprice vinegar and sugar
Instructions
1
Toss vegetables with salt and let sit 15 minutes.
2
Rinse the salted vegetables well.
3
Combine rice vinegar, sugar and a little water for the brine.
4
Pour brine over vegetables, chill at least 1 hour before serving.
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