Pickled Daikon and Carrots
Appetizers
Condiments
Fermented & Pickled
Ingredients:
- 300 g (1 medium) daikon radish, julienned
- 200 g (2 large) carrots, julienned
- 6 g (1 tsp) fine sea salt
- 240 ml (1 cup) water
- 240 ml (1 cup) rice vinegar (or distilled white vinegar)
- 50 g (1/4 cup) granulated sugar
Nutrition:
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Julienne evenly — cutting the daikon and carrots into uniform matchsticks (a mandoline or julienne peeler makes this fast) helps them pickle at the same rate and gives every bite the same crisp bite.
Don't skip the salting step — salting and squeezing the vegetables first draws out excess water so the brine doesn't get diluted, keeping the pickles crisp instead of soft.
Instructions:
- Salt the Vegetables: Place the julienned daikon and carrots in a bowl, sprinkle with the 1 tsp fine sea salt, and toss well. Let sit for 10 minutes, then squeeze out any excess liquid.
- Make the Brine: In a separate bowl or jar, combine the 1 cup water, 1 cup rice vinegar, and 1/4 cup granulated sugar. Stir until the sugar fully dissolves.
- Pack the Jar: Pack the daikon and carrots into a clean jar, then pour the vinegar mixture over them until fully submerged.
- Rest: Let the jar sit at room temperature for at least 30 minutes before using, or refrigerate for a more mellow flavor.
- Store: Store in the refrigerator for up to 2 weeks.
Common Mistakes: Skipping the salting step — this is what keeps the pickles crisp instead of watery; don't skip straight to the brine. Not fully submerging the vegetables — anything above the brine line won't pickle evenly and can spoil faster.
Storage: Store in the refrigerator in a sealed jar for up to 2 weeks. Always use a clean utensil when removing pickles to keep the brine from spoiling.
Swaps: Swap rice vinegar for apple cider vinegar for a slightly different tang. Add a few slices of fresh chili to the jar for a spicier version.
Tips: These pickles are a classic topping for banh mi sandwiches, but they're just as good on rice bowls, tacos, or alongside grilled tofu. Let the pickles rest for at least 30 minutes for the best flavor — they'll continue to improve over the first 24 hours.
Daikon radish and carrots — their natural crunch holds up well in brine, and together they give the classic banh mi pickle its color and bite.
Rice vinegar — its mild, clean acidity pickles quickly without overpowering the vegetables the way harsher vinegars can.
Sugar — balances the vinegar's sharpness with a touch of sweetness, rounding out the classic sweet-tangy pickle flavor.
Salt — draws excess moisture out of the vegetables before pickling, keeping the texture crisp rather than watery.
Pickled Daikon and Carrots
Ingredients:
- 300 g (1 medium) daikon radish, julienned
- 200 g (2 large) carrots, julienned
- 6 g (1 tsp) fine sea salt
- 240 ml (1 cup) water
- 240 ml (1 cup) rice vinegar (or distilled white vinegar)
- 50 g (1/4 cup) granulated sugar
Why These Ingredients:
Daikon radish and carrots — their natural crunch holds up well in brine, and together they give the classic banh mi pickle its color and bite.
Rice vinegar — its mild, clean acidity pickles quickly without overpowering the vegetables the way harsher vinegars can.
Sugar — balances the vinegar's sharpness with a touch of sweetness, rounding out the classic sweet-tangy pickle flavor.
Salt — draws excess moisture out of the vegetables before pickling, keeping the texture crisp rather than watery.
Prep:
Julienne evenly — cutting the daikon and carrots into uniform matchsticks (a mandoline or julienne peeler makes this fast) helps them pickle at the same rate and gives every bite the same crisp bite.
Don't skip the salting step — salting and squeezing the vegetables first draws out excess water so the brine doesn't get diluted, keeping the pickles crisp instead of soft.
Instructions:
- Salt the Vegetables: Place the julienned daikon and carrots in a bowl, sprinkle with the 1 tsp fine sea salt, and toss well. Let sit for 10 minutes, then squeeze out any excess liquid.
- Make the Brine: In a separate bowl or jar, combine the 1 cup water, 1 cup rice vinegar, and 1/4 cup granulated sugar. Stir until the sugar fully dissolves.
- Pack the Jar: Pack the daikon and carrots into a clean jar, then pour the vinegar mixture over them until fully submerged.
- Rest: Let the jar sit at room temperature for at least 30 minutes before using, or refrigerate for a more mellow flavor.
- Store: Store in the refrigerator for up to 2 weeks.
