I love pickled daikon. I put it on everything. Pickled daikon and carrots are usually associated with Bahn mi sandwiches, but why save this yummy pickle for just Bahn mi?
It can dress up any kind of sandwich, this is just a fried egg in a pita. Use it in rice or noodle dishes or any roast meat or vegetable dish. I like it on fish tacos or in tortilla wraps. Think of using it like you would sauerkraut or coleslaw. Like sauerkraut or coleslaw, it brings a fresh crunchy funky element to a meal.
Speaking of funky, it has to be said that pickled daikon’s are a little stinky. Not too bad like say, kimchi. They won’t stink up your refrigerator. When you open the jar step away for a minute and let the smell dissipate, it just takes a couple seconds.
OK, back to the recipe. This just takes a few minutes to make. The hardest part is cutting up the vegetables. You can cut the vegetables as small or big as you like. You can use a knife, I like to use my mandolin to make thin slabs then I slice the slabs into small julienne slices with a knife. You could use your food processor and shred them small.
To make about a quart of pickles you will need;
- 4 cups total of daikon and carrots. It doesn’t matter the proportions.
- 1 cup water
- 1/2 cup vinegar either rice or white
- 1/4 cup sugar
- 1 Tablespoon salt
Using your hands, massage salt and sugar into vegetables until dissolved.
Add water and rice vinegar. Pack vegetables into a quart-sized mason jar with a tight lid. You can eat the pickles right away but they are better after a day or so. They will keep in the refrigerator for at least a month. They get a little limp after a week but they are still really good.
This is one of those things when you make it once you want to always have it in your refrigerator. You’ll find more and more uses for it.