Vietnamese-style Pickled Daikon and Carrots

Ingredients

In this Vietnamese adaptation of Takuan, we replace the traditional Japanese seasonings like soy sauce and mirin with Vietnamese flavors. The pickling brine is made with rice vinegar instead of rice wine vinegar, which gives it a milder and less acidic taste. Additionally, we incorporate Vietnamese ingredients such as garlic and chili peppers to add a hint of spiciness and depth of flavor. We alse have the original recipe for Takuan, so you can check it out.

• 1 large daikon radish, peeled and thinly sliced or julienned 1 large daikon radish, peeled and thinly sliced or julienned
• 2 medium carrots, peeled and thinly sliced or julienned 2 medium carrots, peeled and thinly sliced or julienned
• 1 cup (240ml) rice vinegar 1 cup (240ml) rice vinegar
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1 tablespoon salt 1 tablespoon salt
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1-2 red chili peppers, thinly sliced (optional) 1-2 red chili peppers, thinly sliced (optional)

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 20g, 18g
• Protein: 1g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a small saucepan, combine the rice vinegar, sugar, salt, minced garlic, and sliced chili peppers (if using). Heat over medium heat until the sugar and salt dissolve completely. Remove from heat and let the brine cool to room temperature.
2. 2.
   In a large bowl, combine the sliced daikon radish and carrots. Pour the cooled brine over the vegetables, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Once pickled, the daikon and carrots can be stored in an airtight container in the refrigerator for up to 2 weeks. Serve chilled as a side dish or topping for Vietnamese dishes.

Treat your ingredients with care...

• Daikon radish — Make sure to slice or julienne the daikon radish into thin pieces to ensure even pickling and a pleasant texture.
• Rice vinegar — Opt for a mild rice vinegar to balance the flavors and acidity of the pickling brine.
• Red chili peppers — Adjust the amount of chili peppers according to your spice preference. You can omit them entirely if you prefer a milder pickle.

Tips & Tricks

• For a more vibrant color, blanch the sliced daikon and carrots in boiling water for a minute before pickling.
• Add a few sprigs of fresh cilantro or mint to the pickling brine for an extra layer of flavor.
• Experiment with different vegetables like cucumber or bell peppers to create your own variations of Vietnamese pickles.
• Adjust the sweetness and acidity of the brine by adding more or less sugar and rice vinegar, according to your taste preferences.
• Serve the pickled daikon and carrots alongside grilled meats, spring rolls, or as a topping for banh mi sandwiches.

Serving advice

Serve the Vietnamese-style Pickled Daikon and Carrots chilled as a refreshing side dish or condiment. It pairs well with a variety of Vietnamese dishes, such as grilled lemongrass chicken, pho noodle soup, or fresh spring rolls.

Presentation advice

Arrange the pickled daikon and carrots in a small bowl or on a plate, allowing their vibrant colors to shine. Garnish with a sprig of fresh herbs, such as cilantro or mint, for an added touch of freshness.