Growing up in my mum’s house there were always jars of pickled carrot, daikon radish, cauliflower, lemons and cumquats sitting around.Β My mum used sugar, salt and allowed them to sit and create their own brine. I absolutely loved the sweet and sour crunch the vegetables added to all our dishes. We made iced fermented lemon and cumquat drinks during the summer which were sweet, salty and sour all at the same time. I wanted to trial making an in between version of my mum’s traditional Vietnamese carrots which uses sugar with my salt brine. Leaving the vegetables to ferment long…
