Pickled radish and greens

Name: Pickled radish and greens
Yield: Serves 4
Cuisine: Burmese
Ingredients: 5 cm piece large radish (preferably white radish, mooli/daikon), sliced; 5 cm piece large radish (preferably white radish, mooli/daikon), sliced; 200 g sliced sharp greens (radish tops, cabbage, anything brassica and green); 200 g sliced sharp greens (radish tops, cabbage, anything brassica and green); 1 tsp salt; 100 ml rice vinegar; 5 cm piece large radish (preferably white radish, mooli/daikon), sliced; 5 cm piece large radish (preferably white radish, mooli/daikon), sliced; 200 g sliced sharp greens (radish tops, cabbage, anything brassica and green)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

Ingredients

1 tsp salt
100 ml rice vinegar
5 cm

Asia
Myanmar (Burma)
Preserve
South East Asia
Gluten-free
Vegan

Method

Stir the salt with the vinegar and 300 ml water in a saucepan and bring to the boil. Pour over the radish and greens and leave to cool. Best eaten straightaway, but will keep for two days, covered and refrigerated.