Ingredients

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

Method

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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