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.

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!).

The classic sweet and mild crunchy daikon and carrot pickle is used to stuff Vietnamese banh mì sandwiches and is also perfect for cơm tấm and salads.

*It is common for daikon radish to smell like sulphur when pickling or cooking the vegetable. However, it will not taste like sulphur.

Although uncommon, daikon radishes could cause negative side effects in some people, including food allergy symptoms like hives, itching and digestive distress. If you experience any adverse symptoms after consumption, discontinue use immediately and consult with your doctor.

The daikon is high in certain enzymes and proteins we need to digest complex carbohydrates, fats and proteins. It also helps strengthen and alkalise our system and helps with urination. It can cleanse mucus from the respiratory tract and improve digestion. Daikon helps the kidneys be more efficient.

Pickling: Full of good bacteria called Probiotics that aid in digestion and help our bodies break down and absorb all of carrots and daikon's wonderful nutrients! Healthy gut bacteria can even reduce the symptoms of depression and anxiety while protecting our microbiome and supporting of new growth!

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.

Leave the daikon in the salt for 10 minutes. This is to take away the bitterness and extract water so the flavour intensifies.

When taken by mouth: Radish is commonly consumed in foods. It is likely safe when used in moderate amounts as medicine. But taking large amounts of radish can irritate the stomach.

Can you use leftover pickle juice to pickle carrots? ›

Pickling doesn't have to be a long process involving canning and special supplies. If you have vegetables that would be good pickled, like onions, garlic, carrots or green beans, toss them in the jar of leftover pickle juice, and see what happens. They'll make a nice addition to a charcuterie platter or Blood Mary.

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

How to prepare and eat daikon radish? You can eat it raw atop salads, cook it in soups and stews, or simply pickle it as a side dish or condiment. Also, don't toss away the leaves! I often save daikon leaves to use in soups and stir-fries, and to make an amazing rice condiment.

How to tell if pickles have gone bad? Here are a few signs your pickles are a little too far gone: 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.

To remove the bitter and peppery taste of daikon, you can soak it in cold water.

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.

Daikon radish has been referred to as a superfood for good reason. Low-cal, low-carb, and high in fiber, this natural, whole food is a no brainer when it comes to maintaining a healthy weight and aiding digestion.

Possess Anti-inflammatory Properties

Ferulic acid and quercetin found in daikon can reduce swelling. This helps lower chronic inflammation. This is tied to many diseases like heart disease, cancer, and auto-immune disorders.

Korean pickled radish, with its perfect balance of sweetness, sourness, and a hint of spice, can be a great flavor boosting to any dish. You can add it as a refreshing and crunchy topping to your salad, slice it to garnish your ramen noodles, or simply eat it as a low-calorie healthy side dish.