Easy and Delicious Vietnamese Pickled Daikon & Carrots

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.

Cut the carrots in half and make matchsticks.

Cut the daikon into matchsticks.

Mix the daikon and carrots together with 1 tablespoon of sugar for about 2 minutes.

Add 1/2 tablespoon of salt and mix the daikon and carrots together for another minute.

Allow the daikon and carrots to sit for about 5 minutes or until you can bend them.

Wash the carrots and daikon for 3 minutes and shake off the excess water.

Press down the vegetables to get rid of more excess water.

Put the carrots and daikon into a container.

In a big bowl, add 3 cups of warm water.

Add 4 tablespoons of sugar into the water and 5 tablespoons of rice vinegar, then mix until the sugar has dissolved.

Add 4 sliced Thai chilies into the mixture (optional).

Pour the water mixture over the carrots and daikon, being careful not to spill.

Press everything down and store the container in the fridge for 2 to 3 days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary