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

FAQs

Is pickled daikon radish healthy? ›

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.

Pickles are an essential part of Vietnamese food! These pickled carrots and daikon (white radish) are easy to make and last for 2 months in the fridge. They're served on Vietnamese noodle bowls (like these), alongside meats and for Banh Mi (crispy pork is my favourite!).

You won't find a more refreshing snack. So, if you've never tried pickled carrots before, make this recipe! It's insanely easy—the prep takes under 15 minutes—and it's so delicious. These quick pickled carrots keep for up to 2 weeks in the fridge, but you'll polish them off way sooner, trust me.

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.

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.

Helps digestion and improves bowel movement

Chinese white radishes can be very helpful in relieving symptoms of food stagnation, as mentioned above. It is popular to drink white radish and ginger soup (see recipe below) after consuming a heavy meal.

You'll know your daikon radish is going bad if it becomes soft and limp instead of being firm and crunchy. It may also develop dark spots or start turning a yellow color. If you notice a strong, unpleasant odor, or if there's mold, that's a sure sign it's past its prime and should be tossed.

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.

Do pickled carrots go bad? ›

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.

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.

But unless the carrots are young and small, the skins can taste bitter, so I recommend peeling all but the smallest before pickling. After that, you'll need to decide how to prepare carrots. Shredded pickled carrots are delicious on top of a salad or in a sandwich. You can also slice them into coins.

How to Serve Pickled Carrots. As mentioned above, I was first introduced to these carrots as a sort of snack or appetizer. But I think they'd also be great added to a salad, bowl meal, tacos, or salads. Basically, anytime you want to add a tangy-spicy bite to your meal, add a spicy pickled carrot!

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

Those of us who love relish secretly eat it straight from the jar – when no one's looking of course! It's no wonder, therefore, that this condiment has superhero abilities when it comes to turning everyday dishes into taste sensations.

These Vietnamese-style pickled vegetables are traditionally served as a condiment for banh mi sandwiches, but they make a nice side for anything you'd normally pair with coleslaw, like fish and chips, barbecued meats, fish tacos, etc.