Annapurna KitchenSSMAIC · Kankhal, Haridwar

Volume VEasternJapanese

Inspired by: Asazuke / tsukemono

All year

Quick Ginger–Daikon Pickle (Asazuke)

Pickles, Sauces & CondimentsCondiment

Serves: 8
Portion: 2 tbsp
Time: 15 min + 2 h
Texture: Crisp
Season: All year
Dosha: Vata
Pitta
Kapha
Kapha–Vata

Ingredients

What you need

Servings

Translate ingredients

Ingredients for 8 servings
Done	Ingredient	Household measure	Quantity (8 servings)	Café batch ×5
	Radish (mooli)	daikon, thin slices	300 g	1500 g
	Carrot	thin slices	100 g	500 g
	Ginger, fresh	julienned	15 g	75 g
	Rock salt (sendha namak)	1 tsp	5 g	25 g
	Kombu (dried kelp)	thin strips	3 g	15 g
	Lemon juice	2 tsp (or yuzu)	10 ml	50 ml

Method

How to cook it

Step 1: Massage vegetables with salt; add kombu, ginger and lemon.
Step 2: Press under a weight 2 hours; squeeze before serving.

Nutrition

Per serving, estimated

13kcal

Energy

0.4g

Protein

0.1g

Fat

3.1g

Carbohydrate

1.1g

Fibre

0.6g

Salt

Low salt · 0.6 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

How we made it Ayurvedic

FromBright artificial colours
→
Tonatural

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