Pickled Carrots and Daikon Recipe
Pickled Carrots and Daikon Recipe
Spring crops are as colorful as they are flavorful. Each new harvest brings fruits and vegetables ready to be transformed into a delicious dish. Plus, cooking seasonally is a wonderful way to get the most out of a crop’s nutrients and taste.
Two spring crops that can be pickled together are carrots and daikon radishes. These crops can also be grown in the fall and harvested in December and January. (Daikon is actually known as winter radish.)
- Carrots: Carrots are rich in fiber, vitamins, minerals, and antioxidants. They are particularly high in beta-carotene, which the body converts to Vitamin A. One serving of carrots contains nearly three-fourths of your daily Vitamin A requirement. Vitamin A is known to support eye health.
- Daikon: Daikon is high in Vitamin C, which supports your immune system. It’s also rich in copper and folate, a B-vitamin that helps cell growth.
- Pickling: Full of good bacteria called Probiotics that aid in digestion and help our bodies break down and absorb all of carrots and daikon’s wonderful nutrients! Healthy gut bacteria can even reduce the symptoms of depression and anxiety while protecting our microbiome and supporting of new growth!
Pickled Carrots and Daikon Recipe (Đồ Chua)
Đồ chua means “pickled stuff” in Vietnamese. Pickling vegetables is a great way to make them last longer, and it creates good bacteria that can help with gut health. You can add pickled daikon and carrots to rice noodle bowls, banh mi, or atop rice.
This recipe is inspired by how my mom made đồ chua growing up. It’s less sweet and less acidic than recipes you might find at your local Vietnamese restaurant. However, it’s easy to adjust the sugar and vinegar ratio to your liking.
Đồ chua will last up to five months in the refrigerator, but I like to eat it within three weeks for the best texture.
- 1/2 lb daikon radish
- 1/2 lb carrots
- 1 tbsp salt
- 1/2 c boiled water
- 5 tbsp granulated white sugar
- 1 cup water
- 4 tbsp distilled vinegar
- 3 mason jars
1. Peel and slice daikon radishes and carrots. They should be matchstick size.
2. In a bowl, sprinkle with salt and let rest for 15 minutes. Then squeeze as much moisture out as you can.
3. Rinse the vegetables out and put them in your jars, filling the jars almost all the way to the top.
4. Boil water and add sugar until it’s dissolved. Then add vinegar.
5. Pour the water mixture into the jars. Add extra water to cover the vegetables if needed.
6. Twist lids on and store at room temperature until pickled to your liking. This usually takes 2-5 days. Make sure to taste it every 24 hours.
There are so many ways you can use carrots, either as the star of the show or complementing a more robust dish. Here are a few other ideas!
- Beef stew with potatoes and carrots
- Carrot cheesy meatloaf
- Air fryer carrot fries
- Brown sugar glazed carrots
- Carrot muffins
The benefit of a CSA box is trying new recipes with seasonal fruits and vegetables.
What are you going to try next? Let us know in the comments!
This Culinary Adventure Recipe BLOG Contributed
By Huy Vu of Hungry Huy!
Huy Vu is the founder of Hungry Huy, a food blog that focuses on Vietnamese and Asian cuisine. A first-generation Vietnamese-American, he learned authentic recipes from his mom growing up. In his spare time he enjoys photography and tending to his extensive backyard garden.
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Thank you so much Huy for sharing this new culinary adventure with us! We love how you incorporate nutritional benefits and wisdom for healthy living! You have an amazing heart and are very gifted!
Please check out Huy’s website and dive into an amazing world of flavors! Huy serves up a four course meal complete with sauces, sides, beverage and more with the incredible culinary library he’s built. There is so much to learn about food and experience a taste of ancient cultural comforts with a modern twist!
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