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

FAQs

Is pickled daikon radish good for you? ›

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.

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.

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.

Pickled Daikon + Carrots Unite!

I love making this as a way to pack a few more fresh and crunchy veggies into meals, especially late in the fall when I have so many daikon and carrots coming out of my garden! I used to make this with rice wine vinegar and enjoy it as a quick pickle.

The side-effects that one may experience after consuming daikon are mainly related to dermatitis and asthma. Daikon is also considered harmful for those suffering from gallstones. The compound in daikin that has been found to prevent or fight cancer also has an effect on the functioning of the thyroid gland.

Concerns about Eating Too Much: Eating too much daikon radishes can cause dehydration, low blood pressure, and hypoglycemia (low blood sugar). Some studies also suggest that eating too many radishes may disrupt thyroid hormone production. However, moderate eating should not pose a problem for most people.

Daikon plays an important role in breaking down fats, carbohydrates and proteins whilst it also has antibacterial properties. There are three important enzymes that help this process. That is why daikon oroshi is always served with tempura to help digesting the fat or served with fish or meat to help to digest protein.

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.

Daikon is usually milder than your common red radish. If yours is still too bitter, it's said that cooking it in water in which rice has been rinsed or to which a bit of rice has been added will eliminate some of the bitterness.

Do pickled carrots go bad? ›

Storing Pickled Carrots

It's important to check the jars for any signs of spoilage during storage. If a jar seal is compromised or the pickled carrots have developed an off smell, color, or texture, it's best to discard the contents.

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.

Visible mold: This is an obvious sign that your pickles have gone bad. Unusually sour taste and smell: If things smell and taste a bit more sour than usual, in an unpleasant way, this may not be a good sign. If you're not liking the taste anyway, it may be time to toss those pickles.

Vinegar-based pickling is a much faster process than fermentation pickling. In its quickest form, you'll just boil a vinegar solution, pour it over the the object of your pickling desire, let it all cool and stash it in the fridge.

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

Pickled vegetables made from carrots and papaya are commonly served with banh mi (Vietnamese sandwich), enhancing their taste and providing a contrasting texture to the bread and fillings. They are also featured in gỏi cuốn (spring rolls).