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NezumiWorld Cake Shop

Monday, 30 March 2015. Carrot and Daikon Pickles. I love all types of pickles, some takes months before you can eat them, but this recipe is a favourite and is very quick way of making tasty pickles. This is based on a Japanese pickle recipe that is traditionally eaten in the New Year's celebration called kohaku-namasu. 300 gms/ Daikon (also called a mooli, winter radish, white radish). 2 Heaped teaspoons course salt (I used course sea salt). 2 teaspoons sugar or honey. Leave for a minimum of 4 hours tur...

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NezumiWorld Cake Shop | nezumiworldcakeshop.blogspot.com Reviews
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Monday, 30 March 2015. Carrot and Daikon Pickles. I love all types of pickles, some takes months before you can eat them, but this recipe is a favourite and is very quick way of making tasty pickles. This is based on a Japanese pickle recipe that is traditionally eaten in the New Year's celebration called kohaku-namasu. 300 gms/ Daikon (also called a mooli, winter radish, white radish). 2 Heaped teaspoons course salt (I used course sea salt). 2 teaspoons sugar or honey. Leave for a minimum of 4 hours tur...
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NezumiWorld Cake Shop | nezumiworldcakeshop.blogspot.com Reviews

https://nezumiworldcakeshop.blogspot.com

Monday, 30 March 2015. Carrot and Daikon Pickles. I love all types of pickles, some takes months before you can eat them, but this recipe is a favourite and is very quick way of making tasty pickles. This is based on a Japanese pickle recipe that is traditionally eaten in the New Year's celebration called kohaku-namasu. 300 gms/ Daikon (also called a mooli, winter radish, white radish). 2 Heaped teaspoons course salt (I used course sea salt). 2 teaspoons sugar or honey. Leave for a minimum of 4 hours tur...

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NezumiWorld Cake Shop

Monday, 30 March 2015. Carrot and Daikon Pickles. I love all types of pickles, some takes months before you can eat them, but this recipe is a favourite and is very quick way of making tasty pickles. This is based on a Japanese pickle recipe that is traditionally eaten in the New Year's celebration called kohaku-namasu. 300 gms/ Daikon (also called a mooli, winter radish, white radish). 2 Heaped teaspoons course salt (I used course sea salt). 2 teaspoons sugar or honey. Leave for a minimum of 4 hours tur...

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