These Vietnamese pickled daikon radishes and carrots are almost indistinguishable in taste or texture from the “real deal” pickles. They are a delicious addition to Vietnamese dishes, and can be eaten as a snack, in sandwiches, in salads, or more. Use your imagination, and enjoy!
2 large carrots
4″ long piece of daikon radish, about 2-3″ in diameter
1/4 C salt
3 tsp ascorbic acid
1 tsp sugar
- Wash carrots and daikon radish.
- Cut daikon and carrots into pieces about 1.5″ – 2″ long, and use a mandoline to slice them into flat pieces.
- Julienne daikon and radish, and in a large bowl, rub them down with the salt.
- Leave on the counter for at least 2 hours (4-6 hours is ideal to give them a bendy pickle-like texture), then rinse well, three times (or more, if it still tastes too salty – taste to check saltiness). Squeeze water and out of the carrots and daikon “pickles.”
- Once the salt content has been reduced, sprinkle with ascorbic acid and sugar, and rub well.
- Allow to chill in the fridge before use for at least 30 minutes.
AMINE BREAKDOWN:
Very Low Amine: carrot, daikon, ascorbic acid, salt
Low Amine: sugar