Pickles, pickles, pickles, and all Low-Amine

Low-Amine "Soy Sauce" Carrot Pickles, Low-Amine Cucumber Pickles, and Low-Amine "Kimchee" Radish Pickles (photo)

Low-Amine "Soy Sauce" Carrot Pickles, Low-Amine Traditional Cucumber Pickles, and Low-Amine "Kimchee" Radish Pickles.

I made three kinds of low-amine pickles last week. All are made with low-amine ingredients (carrot, cucumber, and radish), and prepared in a low-amine method. The vegetables had to salt in the fridge overnight, but that’s about the most ageing these low-amine pickles did.

6 medium carrots

4 large pickling cucumbers (or one narrow English cucumber)

1 bunch radishes

1/4 C salt

1 1/2 tsp ascorbic acid

1 Tbsp soy sauce substitute

1 Tbsp sesame oil substitute

1 Tbsp sugar

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp cayenne powder

1 green onion, green parts only

  • Wash and cut all vegetables and keep separate. You can do yours however you’d like, but I sliced the cucumbers and radishes thinly, and julienned the carrots. Remember to keep them thin.
  • Salt liberally and rub salt into vegetables.
  • Let sit in salt overnight. Give them the occasional rubbing/mixing, and drain off excess liquids that have collected, if you can.
  • Rinse off vegetables very well. I rinse them at least three times each and give the vegetables a firm massage and squeezing out, to remove as much salt and water as possible. Continue repeating this until they are slightly salty, but not unpalatable.
  • Coat vegetables in about 1/2 tsp ascorbic acid each, or to taste. It should have a  “pickled” taste, but not be too tart.
  • Add sugar, soy sauce substitute and sesame oil substitute to the carrots and mix together very well, until sugar dissolves completely.
  • Slice one green stem of green onion into very thin rings and set aside.
  • Add garlic powder, onion powder, and cayenne to radishes. Mix well, and add green onion slices in. Toss together.
  • Present together on a dish, or separately. Chill until used. They will keep for a few days in the fridge.
Pickled carrots, pickled cucumbers, pickled radishes (photo).

Pickled carrots, pickled cucumbers, pickled radishes, all done low-amine.


Very Low Amine: carrot, cucumber, radish, salt, ascorbic acid, garlic powder, onion powder, green onion 

Low Amine: soy sauce substitute, sesame oil substitute, sugar

Very High Amine: cayenne powder

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Vietnamese Pickled Carrots & Daikon for Bun or Banh Mi

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.


Very Low Amine: carrot, daikon, ascorbic acid, salt

Low Amine: sugar