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.

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.

There are no nutrition conflicts between carrots and white radishes. They can be cooked together. Cooked white radish can be used like the turnip. Carrots and white radishes are often added to soups and stews and are delicious in a stir-fry.

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.

Blanched, daikon radish can be stored in the freezer for up to a month. And cooked, it'll stay fresh for a few days as long as it's in an airtight container. If you pickle it, daikon radish can be kept for up to 3 weeks.

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. If you notice a strong, unpleasant odor, or if there's mold, that's a sure sign it's past its prime and should be tossed.

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

Try them baked or boiled in stews and soups or in a stir fry. Also try them lightly steamed with olive oil, salt or lemon juice for flavor. Eat 'em Raw. Slice daikon radishes and eat raw with a dip or peanut butter or add shredded raw Daikon radishes to salads.

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.

Why do you boil vinegar when pickling? ›

Quick pickling, or refrigerator pickling, involves a simple boil-and-pour method of pickling. 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.

Pickling doesn't have to be a long process involving canning and special supplies. If you have vegetables that would be good pickled, like onions, garlic, carrots or green beans, toss them in the jar of leftover pickle juice, and see what happens. They'll make a nice addition to a charcuterie platter or Blood Mary.

Never eat radish and cucumber together as the ascorbate in cucumber can interfere with the absorption of vitamin C.

You can make a delicious stir-fry with daikon radish and carrots. Peel and slice both ingredients into thin matchsticks. Heat oil in a pan, add garlic, ginger, and the sliced vegetables. Stir-fry for a few minutes, then add soy sauce, a touch of sugar, and a pinch of salt.

Daikon, also known as winter radish or white radish, is a root vegetable native to Japan. Read on to learn more about daikon, its varieties, culinary uses, and much more.

I love the pickled daikon radish and carrot that come alongside Vietnamese rice noodle salads, and realized that it's so easy to make at home! These are not only great in rice noodle salads but also in rice paper rolls.

Thinly slice them and layer them onto my chickpea salad sandwich or veggie club sandwich for crunch. Sprinkle them over a salad. I love adding chopped pickled carrots to a simple green salad for bold, bright flavor. Add them to a grain bowl.

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