The recipe was inspired by the daikon kimchee pickles that are served at the start of a Korean meal. These are great served on the side or sliced up in sandwiches or salads. They can be eaten as soon as they're chilled, but the flavors improve after a few days. From Vegetarian Times magazine(July 2008)
 | Rating: 0 Created: Oct 24, 2013 3:07:27 PM |
from Food.com: Asian Recipes http://www.food.com/recipe/pickled-daikon-with-carrots-and-jalapenos-508351
No comments:
Post a Comment