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

FAQs

What to eat with pickled carrots and daikon? ›

These pickled carrots and daikon (white radish) are easy to make and last for 2 months in the fridge. They're served on Vietnamese noodle bowls (like these), alongside meats and for Banh Mi (crispy pork is my favourite!).

Press a paper towel directly against the surface of the brine and let cool to room temperature, 1 to 2 hours. 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.

Daikon radish is a good source of nutrients such as folate, choline, vitamin C, and minerals such as potassium, magnesium and calcium, many of which directly support methylation cycles and DNA programming.

The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours. Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.

They are just as nutritious as fresh vegetables. That being said, it is worth noting that the pickling process does use a lot of salt and sugar. It is important to keep this in mind and, just like everything else, eat pickled radishes in moderation.

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).

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.

Find daikon radishes that are heavy for their size and ones that have an even and smooth white surface. They should also have a mild smell and fresh, green leaves. If leaves are limp, soft, and sprinkled with wrinkles, avoid them.

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

Is daikon radish inflammatory? ›

Touted by healthline.com as both an antioxidant and anti-inflammatory, daikon radish is packed with essential nutrients: calcium, magnesium, potassium, copper, vitamin C, and folate.

The daikon is high in certain enzymes and proteins we need to digest complex carbohydrates, fats and proteins. It also helps strengthen and alkalise our system and helps with urination. It can cleanse mucus from the respiratory tract and improve digestion. Daikon helps the kidneys be more efficient.

Homemade refrigerated pickles last at least three to four weeks in the fridge, McClellan says. Any longer and the quality will start to decline. You'll notice the brine goes from clear to murky and cloudy, and the pickles start to lose their texture.

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

Try this fantastic condiment on Korean fried chicken, add zest to your banh mi sandwiches, or give a refreshing kick to your grain bowls, pickled daikon radish has got you covered.

During the fermentation process, unique flavors and metabolites are created that promote the taste, aroma and texture of pickled yellow radish. In South Korea, pickled yellow radish slices are served when eating jajangmyeon, a black noodle dish.

You can shave daikon along with a variety of other crisp vegetables for a crunchy and refreshing salad, or toss it with Asian pear and salty cheese for a vibrant winter slaw. Turn it into a crisp pickle to serve with skillet salmon or pile on a barbecue sandwich. The possibilities, as they say, are endless.