Category : International Cuisine
Author : Olga Drozd
Hits : 2870
Date : 20/06/2003
Pickled Daikon and CarrotPICKLED DAIKON AND CARROT1/2 POUND DAIKON (WHITE RADISHES), PEELED AND FINELY SHREDDED1 CARROT, SHREDDED1 TABLESPOON SALT1 CUP WATER1 TABLESPOON WHITE VINEGAR1 TEASPOON SUGAR1/4 TEASPOON MONOSODIUM GLUTAMATE (optional)
Place the daikon, carrot, salt and water in a bowl and let stand thirty minutes.Drain vegetables and squeeze as dry as possible. Place in a clean bowl, add the remaining ingredients and mix well. Serve at room temperature. Six servings.
The word lemon is believed to have been derived from Asian language words meaning, "sour" or "sour fruit."
By the year 1299, the Mongolians had (...)
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