A classic Southeast Asian condiment that adds a tangy crunch. Great as a side with rice, grilled dishes, or to balance richer meals. Keeps well in the fridge for easy use through the week.
Functional Group
Food Type
Allergens
Digestion
Plant-Based
Soy, Gluten
Ingredients
200g Cucumber, sliced
150g Carrots, sliced thinly
50g Pineapple, chopped (optional)
1 tbsp Chili paste
2 tbsp Rice Vinegar
1 tsp Sugar
Salt (to taste)
Procedure
Combine cucumber, carrots, pineapple, chili paste, vinegar, sugar, and salt.
Allow to ferment at room temperature for 2-3 days, refrigerate thereafter.
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