🥕 24 CARROT GOLD feat. NUGGS BUNNY (Vietnamese Pickled Carrots and Daikon Recipe)| NaminalStyle

rice vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is often less expensive and has a similar acidity.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar can be a more affordable sweetener.

daikon radish

💰Cheaper: regular radish

Regular radish is more accessible and cheaper.

red chili

💰Cheaper: red pepper flakes

Red pepper flakes are often cheaper and still provide heat.

Trim and peel 1 pound of carrots.

Optionally, use half carrots and half daikon.

If you don't have a slicer, cut the carrots into julienne or matchsticks by hand.

Using a sharp mandolin or food processor with a grater attachment is recommended for best results.

Scrub and squeeze the carrot mix with 2 tablespoons of salt and a splash of water for 30 seconds until limpy.

Transfer the carrot mixture to a colander and rinse under cold water until the water runs clear.

Allow the carrots to dry for at least 30 minutes.

Combine 300 milliliters of white distilled vinegar with 5 tablespoons of sugar in a container and stir until dissolved.

Add the carrot mixture to the vinegar solution and press down to ensure it's fully submerged.

Optionally, add sliced garlic, jalapenos, cucumber, ginger, or spices like whole peppercorns or star anise.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary