Vietnamese Pickled Daikon and Carrot

The best Vietnamese Pickled Daikon and Carrot are at Korean BBQ restaurants. A close second is the recipe below. As you may know I am fully okay to drive almost an hour to get my hands on some Korean BBQ, and I do.  If you have been following along you know that I have figured out how to make my own Kalbi (Korean BBQ Beef Short Ribs) but I missed the pickled veggies.  So I did a bit of research and felt like an idiot for paying what I have been paying for this when buying from a store. It is so easy to make ! I mean really easy.

The hardest part was the chopping, and chopping isn’t really hard at all.  Little hint:  pick out the container you are going to use first and cut both the Daikon and Carrot to that length.

Then pour over the pickling liquid and put it in the fridge.  Another little hint: Make sure the water is warm enough to dissolve the salt and sugar, or your liquid will be cloudy, which is still good to use.

Now I am going to warn you , Daikon smells like feet.  For 2 days I could not figure out what the heck was making my fridge smell so bad… did I loose something somewhere, did something spoil on me? “I just went shopping, what the heck can be bad already ?! … when I go back to that store I’m gonna give them a piece of my mi…. OH, its the Daikon”  … yeah, this stuff smells, BAD, but it’s so good.  You will have a serious decision to make here… my solution – destroy the jar in 2 days, if it even makes it that long.

Vietnamese Pickled Daikon and Carrot

5 from 1 vote

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Prep Time:20 minutes mins

Total Time:20 minutes mins

Keyword: Asian Cuisine, International, Vegetables, Vietnamese Cuisine

Servings: 1 – 500 mL Jar

Ingredients

• 1/2 lb. daikon peeled and julienned
• 1/2 lb. carrot peeled and julienned
• 1/2 cup warm water
• 1 Tablespoon kosher or sea salt
• 1/2 cup sugar
• 1/2 cup unseasoned rice wine vinegar or white vinegar

Instructions

Mise en place

• Peel and julienne the carrot and daikon (1/4-inch think sticks, the length of your jar)

Make the Brine

• In a medium bowl and making sure to use very warm water, dissolve the salt and sugar
• Once dissolved, add the rice wine vinegar

Canning

• Pack the vegetables tightly in a large enough jar
• Pour the Brine liquid into the jar so all vegetables are submersed and then lid it
• Store them in the fridge at least overnight before eating.