Why it works: Carrot and radish work together. They rank in the top 8% of all ingredient pairs, and 125 recipes mention both. Both carry 2-methoxy-4-vinylphenol, which smells clove, smoky. The science ↓
The recipe
4 servingsIngredients
Directions
Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.
Place the carrot and daikon matchsticks in a clean heatproof bowl or jar.
In a small saucepan, combine the vinegar and sugar with a splash of water. Heat over medium, stirring, until the sugar dissolves, about 3 minutes. Do not let it boil.
Pour the warm pickling liquid over the vegetables and add the chopped Thai chile. Stir to coat.
Let the mixture cool to room temperature, about 15 minutes.
Stir in the chopped cilantro.
Cover and refrigerate for at least 1 hour so the flavors meld. Keep chilled until serving.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Carrot + radishtop 8% of all pairsAroma overlapmoderateMentioned together125 recipes
Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).
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Carrot + peppertop 3% of all pairsAroma overlapstrongMentioned together14,555 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Vinegar + radishtop 4% of all pairsAroma overlapmoderateMentioned together507 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Vinegar + peppertop 6% of all pairsAroma overlapmoderateMentioned together27,805 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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Radish + peppertop 7% of all pairsAroma overlapmoderateMentioned together381 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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