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Pickled Daikon and Carrot

By Emily Chan

15 min
serves 3

Equipment

  • mixing bowl

Ingredients

  • 1 large carrot
  • 1 large daikon
  • 1 tsp. salt
  • 1/2 cup sugar
  • 1 cup white vinegar
  • 1 cup lukewarm water

Serve with:

Serve alongside any Omsom Lemongrass BBQ dish or to add a sweet and sour crunch to a salad or soup.

Instructions

  1. Peel and cut the carrot and the daikon into thin matchsticks. (Pro tip: For the most uniform pickles, use a mandolin with a julienne attachment. You can also use a box grater or vegetable peeler.)
  2. Place the carrots and daikons in a bowl and sprinkle with salt. Massage vegetables for about 3 minutes. 
  3. Drain vegetables in a colander and rinse under cold running water, then press gently to expel extra water and place in a bowl.
  4. In a bowl, combine the sugar, vinegar, and water and stir to dissolve the sugar. 
  5. Add brine to vegetables. Let marinate in the brine for at least 1 hour before eating. They will keep in the refrigerator for up to 4 weeks -enjoy now and later!
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