Vietnamese Pickled Carrots Recipe with Daikon Radish | White On Rice (2024)

FAQs

What to eat with pickled carrots and daikon? ›

Recipe video above. If you've been to Vietnam or Vietnamese restaurants, you've probably seen these pickles which are commonly served alongside grilled meats, on noodle bowls (like lemongrass chicken, pork and meatballs) and stuffed generously in Banh Mi!

Transfer pickles and brine to an airtight glass container and store in the refrigerator. (The turmeric will stain a plastic container yellow.) Pickles will last about 1 month.

If you can't find daikon, red radishes taste great here too. And if you're sensitive to spice, go easy on the jalapeño. Spicy mayo – A banh mi essential!

It's insanely easy—the prep takes under 15 minutes—and it's so delicious. These quick pickled carrots keep for up to 2 weeks in the fridge, but you'll polish them off way sooner, trust me.

When taken by mouth: Radish is commonly consumed in foods. It is likely safe when used in moderate amounts as medicine. But taking large amounts of radish can irritate the stomach.

Leave the daikon in the salt for 10 minutes. This is to take away the bitterness and extract water so the flavour intensifies.

You'll know your daikon radish is going bad if it becomes soft and limp instead of being firm and crunchy. It may also develop dark spots or start turning a yellow color.

There are many ways to serve white radishes—cooked or raw. Raw daikon works well in salads and slaws, as a side dish for summer picnics or thinly sliced and pickled for sandwiches that need a pick-me-up (a classic Vietnamese banh mi sandwich is typically topped with pickled carrots and daikon, for example).

In a pinch, you can substitute: White turnips. White turnips will likely be your best bet when you can't find daikon, as the root vegetables are similar (but not identical) in appearance, flavor, and texture.

Any daikon substitutes? If you can't find daikon radishes in your local grocery store or farmers market, the next best thing is jicama. Also a root vegetable, jicama has a similarly crisp, watery bite and starchy mouthfeel. While its sweet flavor differs from daikon, texturally jicama is the best option.

Do you peel daikon radish before cooking? ›

Thickly peel the skin of daikon radish to remove the fibrous portion that runs vertically near the skin and will become stringy when cooked. It will depend on each daikon radish, but usually peeling off 3 to 4 mm (0.2 in.) thick skin is recommended.

You take all of your ingredients, apart from the product that is being pickled, and bring them to a boil. The heating process helps activate the flavors in the brine and marry them together. This hot brine is then poured over what is to be pickled and then stored in the refrigerator.

Using too weak a salt brine or vinegar solution may cause soft or slippery pickles, as can using moldy garlic or storing the pickles at too warm a temperature.

For example, pickled beets are high in fibre, iron, and folate, while pickled carrots can provide a boost of vitamin A and potassium. Including a variety of pickled vegetables in your diet can help ensure you're getting a broad spectrum of nutrients.

On their own: Pickled carrots are a great snack straight from the jar. The tangy flavor and crunchy texture are satisfying on their own. Charcuterie boards: Pickled carrots add a vibrant pop of color and a delightful acidic counterpoint to cured meats, cheeses, olives, and crackers on a charcuterie board.

Slice daikon radishes and eat raw with a dip or peanut butter or add shredded raw Daikon radishes to salads. Radish … Cake? This traditional Japanese cake, also known as Daikon mochi, is made by combining shredded daikon radishes, rice flour, various shredded or chopped vegetables, and dried shrimp.

Pickled radish, called chikin-mu (치킨무, "chicken radish") in Korean, is a radish dish served and eaten with Korean fried chicken.