This simple recipe for Vietnamese pickled carrots and daikon requires only 5 ingredients. This condiment is usually served in Vietnamese banh mi, dipping sauces, and spring or summer rolls. A monk taught me how to make this.
Ingredients:
- daikon (see Note)
- carrots
- vinegar
- sugar
- water (boiled and cooled)
Note: Standard pickling solution for this is
1 part vinegar, 1 part sugar, and 2 parts water. You can adjust it from there. I prefer using 3/4 part of sugar and vinegar with 2 parts of water. So make sure you have plenty of sugar and vinegar in hand if you are making a large amount.
Note: There are many varieties of daikons. Some daikon varieties are better for stewing while others are great for pickling. For pickling, I recommend using the Korean Green Shoulder daikon or Japanese Hatsuka Hirashime petite daikons. I grow daikons year round and offer five different varieties for $1 per seed packet of you would like to grow daikons. These two daikon varieties so far contains its crispness and firmness longer than the other that I grow for stewing. I am using a Minowase daikon for this pictorial.
Direction:
33
463
20
131
