John Myers
Ingredients for 12 servings:
- 2 cucumbers
- 1 m.-sized carrot(s)
- 10 g fresh ginger
- 1 small chili pepper(s), green
- 2 tbsp vinegar essence, 25%
- 2 tbsp vinegar, dark, mild, Chinese, alternatively balsamic vinegar
- 1 tbsp lemon juice
- 10 tbsp water
- 5 tbsp sugar, white
- 10 g salt
- 1 tbsp Aromat or herbal broth
- n. B. Salt
- n. B. sugar
- n. B. Vinegar, 5%
- e.g. lemon juice
Instructions
Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes
a popular ingredient in many Chinese dishes and often a free side dish in restaurants
Wash the cucumbers, trim both ends, peel, halve lengthwise, and remove the seeds. Halve each half lengthwise again. Cut diagonally into approximately 5 mm thick slices. Wash the carrot, trim both ends, peel, and cut into thin sticks. Peel the washed ginger and cut thinly across the grain. Wash the chili and cut crosswise into fine rings. Place in a large bowl with the remaining ingredients, mix well, and season to taste. Let stand for at least 3-4 hours, stirring occasionally. Season again with salt, sugar, vinegar, and lemon juice. Do not discard the vinegar-salt water. Keeps in the refrigerator for about a week.
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