Vietnamese Pickled Carrots Recipe with Daikon Radish | White On Rice (2024)

FAQs

How long does pickled daikon last in the fridge? ›

Press a paper towel directly against the surface of the brine and let cool to room temperature, 1 to 2 hours. Transfer pickles and brine to an airtight glass container and store in the refrigerator. (The turmeric will stain a plastic container yellow.) Pickles will last about 1 month.

The fermentation process not only produces a high quantity of probiotics but it also lends to milder radish flavor. This is due to the probiotics breaking down and pre-digesting the radish which also makes it's nutrients more bioavailable for humans to digest. A win all around!

Daikon radish is a good source of nutrients such as folate, choline, vitamin C, and minerals such as potassium, magnesium and calcium, many of which directly support methylation cycles and DNA programming.

Recipe video above. If you've been to Vietnam or Vietnamese restaurants, you've probably seen these pickles which are commonly served alongside grilled meats, on noodle bowls (like lemongrass chicken, pork and meatballs) and stuffed generously in Banh Mi!

You'll know your daikon radish is going bad if it becomes soft and limp instead of being firm and crunchy. It may also develop dark spots or start turning a yellow color. If you notice a strong, unpleasant odor, or if there's mold, that's a sure sign it's past its prime and should be tossed.

Storing: Daikon will last up to 2 weeks stored in the fridge in plastic bag or wrapped in damp towel in fridge. Their greens should be stored separately. Freezing: Cut into smaller pieces.

Gut-Friendly

The pickling period produces healthy microorganisms that help balance bacteria in the body. A healthy gut supports many of the body's functions like maintaining a strong immune system.

Raw daikon contains protease and amylase, types of digestive enzymes which facilitate the digestion of proteins and carbohydrates. The antioxidants in daikon were found to trigger bile flow (4). It also contains enzymes that enable the breakdown of fats, which makes it ideal for people with impaired digestion.

Radishes have a calming effect on the body's digestive system, in effect relieving indigestion and bloating. Radishes are a natural agent for the body, helping break down stagnant food and toxins and eliminating them from the body.

Although uncommon, daikon radishes could cause negative side effects in some people, including food allergy symptoms like hives, itching and digestive distress. If you experience any adverse symptoms after consumption, discontinue use immediately and consult with your doctor.

Can you eat pickled radishes every day? ›

They are just as nutritious as fresh vegetables. That being said, it is worth noting that the pickling process does use a lot of salt and sugar. It is important to keep this in mind and, just like everything else, eat pickled radishes in moderation.

The daikon is high in certain enzymes and proteins we need to digest complex carbohydrates, fats and proteins. It also helps strengthen and alkalise our system and helps with urination. It can cleanse mucus from the respiratory tract and improve digestion. Daikon helps the kidneys be more efficient.

They can become soft and soggy, with a more dull taste. Homemade pickled radishes last up to six months in the refrigerator, but are best enjoyed within three months.

It's insanely easy—the prep takes under 15 minutes—and it's so delicious. These quick pickled carrots keep for up to 2 weeks in the fridge, but you'll polish them off way sooner, trust me.

There are many ways to serve white radishes—cooked or raw. Raw daikon works well in salads and slaws, as a side dish for summer picnics or thinly sliced and pickled for sandwiches that need a pick-me-up (a classic Vietnamese banh mi sandwich is typically topped with pickled carrots and daikon, for example).

"As long as the pickles are kept cold, they can last upwards of 75 days unopened in the fridge," Andre shares. Once opened, any pickles should be stored in the fridge, submerged in brine, to maintain freshness for at least up to three months, according to the USDA.

Once not too hot, mix in curry powder. Pour the sauce over celery and keep it in the fridge for three days. Enjoy! (Pickles last for about 2-3 weeks in the fridge.)

Add the radish and stir a few times and transfer to an airtight container or a glass jar. Keep in the refrigerator at least 2 hours before serving. Refrigerate up to 2 weeks.

Salt – This helps to protect against spoilage too, but ensures your radishes stay a little crunchy. Water – This is helping to dilute the vinegar so the resulting pickles are not super acidic.