Pickled daikon and carrots are served with so many Vietnamese dishes. It is sold in bucket loads in the supermarkets back in Vietnam. I don’t know any household that does not have a jar of this stuff lying around. My mother-in-law replenishes her jars as soon as it’s nearly half-empty.
Pickled daikon and carrots compliments so many Vietnamese dishes such as the Vietnamese Banh Mi and Vietnamese Grilled Pork Patties with Vermicelli (Bun Cha) to name a few .
How to buy daikon radish?
The only places where I have seen this being sold is mostly all the Asian/Oriental supermarkets and some Tesco branches.
I once saw this Japanese lady buying daikon and I asked for her advice on buying the perfect one. She told me you need to look for three things. The colour of the daikon needs to be white; the shape needs to be straight not bent and finally make sure it is firm not soft.
- 1 daikon (julienned)
- 2 carrots (julienned)
- ½ tsp of salt
- 1 cup of vinegar
- ½ cup of white sugar
- Put the julienned daikon and carrots into a bowl
- Add ½ tsp fo salt and ensure the daikon and carrots are coated in salt
- Leave for around 30 minutes
- Squeeze the salt out of the daikon and carrots
- Add it to 500ml glass jar
- Add the vinegar to a pan and increase heat to medium high
- Add the sugar.
- Once the sugar has dissolve then add it to the jar.
- Leave it to pickle for 2 hours