Pickled Asian Vegetables

Essential  Cuisine

Essential Cuisine

Standard Supplier 3rd June 2019

Pickled Asian Vegetables

Perfect when served on pork or beef bao buns or as an accompaniment for asian stews and broths!


  • 100ml water
  • 100g white wine or rice wine vinegar
  • 50g sugar
  • 30g Essential Cuisine Miso Broth Base
  • 60g shallots, finely sliced
  • 100g carrot, finely sliced
  • 100g daikon radish, julienne
  • 20g red chilli, deseeded and finely sliced
  • 100g fennel, finely sliced
  • 15g fresh coriander, chopped
  • 5g fresh mint, chopped


1. Place water, vinegar, sugar and Essential Cuisine Miso Broth Base into a pan and mix
2. Bring to the boil and stir making sure all of the sugar is dissolved. Remove from the heat
3. Place all of the vegetables into a bowl and mix
4. Pour over the hot liquid and allow the mix to cool then refrigerate for 24 hours
5. Remove from the fridge and mix in the coriander and mint. Serve as required

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