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

FAQs

How long does pickled daikon last? ›

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.

Ideal for beginners who are new to pickling vegetables. Extremely versatile. Not only does it complement Japanese meals, but the sweet and tangy flavor also goes well with many Asian dishes. You could serve it with a rice meal or even as an accompaniment to your Asian-style pulled pork or meatball sandwiches.

It's quick, easy, tasty, and healthy. The natural sweetness of the carrots are the perfect counterpoint to the daikon. For our readers who can't consume sugar, know that adding carrots, onions, or corn to a dish can play a similar role in balancing flavor. Another element that “makes” the dish is the oyster sauce.

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 can become soft and soggy, with a more dull taste. Homemade pickled radishes last up to six months in the refrigerator, but are best enjoyed within three months. Store-bought pickled radishes might have a similar lifespan, but it's best to consult the label on the jar for storage guidelines.

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.

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.

Thickly peel the skin of daikon radish to remove the fibrous portion that runs vertically near the skin and will become stringy when cooked. It will depend on each daikon radish, but usually peeling off 3 to 4 mm (0.2 in.) thick skin is recommended.

Storing & Cooking Information

Storing: Daikon will last up to 2 weeks stored in the fridge in plastic bag or wrapped in damp towel in fridge. Their greens should be stored separately. Freezing: Cut into smaller pieces.

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.

What should not be mixed with radish? ›

Also, fruits have more sugar content, something that can hinder the digestive process of vegetables. For the same reason, one shouldn't mix orange with carrot as when taken together, they may cause heartburn and excess bile reflux.

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.

This recipe is for quick pickled carrots. Sometimes called refrigerator pickles, quick pickles are not canned or processed to be shelf-stable, so they need to be stored in the fridge and eaten within a few weeks.

Combine sugar, vinegar, kosher salt, and water in a large bowl and mix well until salt and sugar are well dissolved. Add the radish and stir a few times and transfer to an airtight container or a glass jar. Keep in the refrigerator at least 2 hours before serving. Refrigerate up to 2 weeks.

Storing: Daikon will last up to 2 weeks stored in the fridge in plastic bag or wrapped in damp towel in fridge. Their greens should be stored separately. Freezing: Cut into smaller pieces. Blanch in boiling water for 2-3 minutes.

Storage of Refrigerator Radishes

Pickled radishes will keep in the refrigerator for up to six months but are best if eaten within three months. They are still safe to eat after three months, but they will start to lose some crunchiness and the flavor will be less intense and bright.

Combine sugar, salt, white vinegar, and water until dissolved then add the radish and shake or mix until fully submerged in the pickling liquid. Store in the refrigerator for 1 day before eating. This will stay good in the fridge for up to 2 weeks.