Pickled Daikon and Carrot

December 5, 2019Mrs. Lin's Kitchen

Pickled daikon and carrot are common condiments in Japanese, Taiwanese, and even Vietnamese kitchen. They are crispy with a sweet and sour taste. You can use them as a side dish, appetizer, or add them in onigirazu, a Japanese style rice sandwich.

Ingredients

pickled-daikon-and-carrot
  • 1 cup of shredded daikon
  • 1 cup of shredded carrot
  • 1 tbsp of sugar
  • 2 tbsp of rice vinegar
  • 1/2 tsp of salt

To add more flavors to this condiment, you can always sprinkle some chili pepper or sesame seeds.

Pickled Daikon and Carrot

Because the process of making it is quick and easy, I like to make them fresh each time. If you prefer a bigger batch, you can increase the amount of the ingredients called for in this recipe and store them in the refrigerator for up to a week. Since there’s no preservative added in this recipe, I recommend consuming them as soon as possible.

I hope you enjoy this quick and easy recipe. Don’t forget to check out my Salmon Teriyaki Onigirazu recipe to see how I use pickled daikon and carrot.

Happy eating and see you next time.

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Pickled Daikon and Carrot

Pickled daikon and carrot are common condiments in Japanese, Taiwanese, and even Vietnamese kitchen.

Ingredients

  • 1 cup shredded daikon
  • 1 cup shredded carrot
  • 1 tbsp sugar
  • 1 tbsp rice vinegar
  • 1/2 tsp salt

Instructions

  • 1)

    Peel of the skin of daikon and carrot. Rinse well.

  • 2)

    Shred the carrot and daikon. I found using a mandolin tool helpful because it creates fine and even strands of daikon and carrot.
    The finer the daikon and carrot strands are, the quicker they absorb flavor from the sugar and vinegar.

  • 3)

    Add ¼ tsp of salt into the shredded daikon. With your clean hands, toss the daikon until well coated. Let it sit for 20 to 30 minutes.
    Do the same for the shredded carrot.

  • 4)

    After 20 to 30 minutes, squeeze out the juice.

  • 5)

    Add ½ tbsp of sugar and 1 tbsp of rice vinegar into the shredded daikon. Mix everything together.
    Repeat the step with the shredded carrot.

  • 6)

    Let the shredded daikon and carrot marinate in sugar and rice vinegar mixture for at least 30 minutes before serving.

  • 7)

    When kept in a sealed container like a mason jar or Tupperware, pickled daikon and carrot can be stored in the refrigerator for up to a week.

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