Ingredients
100g Chinese turnip (optional)
2 medium sized carrots (cut into 2-3cm batons)
1/2 cucumber (deseeded and cut into 2-3cm batons)
1/2 tsp salt
1 tsp sugar
100 ml clear rice or white vinegar
1 inch fresh ginger (sliced)
Cooking Method
Step 1
Peel and cut the turnip and carrots into small batons.
Step 2
Cut the cucumber into 2-3cm lengths and then lengthways into quarters. Cut away the seeds and then divide each quarter into halves or thirds again.
Step 3
Mix all the vegetables together in a glass dish together with the salt and allow to soak.
Step 4
After approximately 45 minutes, drain the vegetables and pat dry with kitchen paper.
Step 5
Add the sliced ginger, sugar and vinegar to the bowl and allow the vegetables to marinate for a minimum of 8 hours in the refrigerator.
Step 6
Drain before serving.
