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    Home » Recipes » Asian » Simple Pickled Daikon & Carrots

    Simple Pickled Daikon & Carrots

    Published: Nov 16, 2020 · Modified: Aug 8, 2022 · This post may contain affiliate links · This blog generates income via ads.

    JUMP TO RECIPE

    Pickled daikon and carrots are light, sour, sweet, and crisp, making this dish the perfect flavor companion to heavier dishes like fried chicken or roast pork belly! It's a breeze to make, needing only 5 ingredients, and is a refreshing pick-me-up for the palate!

    Close-up of a fork pulling white radish and orange carrot strips from a jar

    Daikon can go by a few different names.

    Winter radish. White radish.

    Chinese radish. Japanese radish. Korean radish.

    In Cantonese, I know it as lo baak.

    As you can deduce, it is a vegetable with Asian origins and is used widely in different Asian dishes.

    When cooked, it lends a certain sweetness to soups or stirfries or curries.

    When raw and pickled, its mildly sweet and spicy flavor combines wonderfully with the sour and sweet brine.

    Preparing the Daikon and Carrot

    Daikon is easy to identify...it looks similar to a parsnip, but is fatter and white. You can find them easily in the Asian produce section of your market, or in any Asian market. Then you'll need a carrot, and I use a small one as I prefer to have more daikon than carrot.

    A white daikon radish and an orange carrot on a wooden cutting board

    Peel each vegetable and julienne them or cut them into matchsticks. You can also use a peeler and make long thin strands.

    White radish and orange carrot, cut into matchsticks on a wooden cutting board

    Place all the daikon and carrot into a colander set over a dish or bowl and it's time for some chemistry magic!

    Sprinkle a teaspoon of salt over the vegetables and start massaging it in with your hands. You will immediately notice that the vegetables start releasing a bunch of moisture, and that's thanks to the magic of the salt which is drawing the liquid out...a process called disgorging.

    In this case, the liquid being drawn out of the daikon, specifically, is slightly bitter, so it's good to get that out before pickling.

    Matchstick shaped white radish and orange carrot in a colander with salt, being mixed with a hand, and rinsed under running water

    The salt also softens the vegetable structure, making the stiff daikon and carrot matchsticks become soft and bendable!

    Let the salt-coated vegetables sit for about 15 minutes and you will find that a bunch of liquid is now in the bowl underneath the colander!

    Give the daikon and carrots a good rinse under cold running water and it is ready to be pickled!

    Adding the Pickling Brine

    Transfer the daikon and carrots to a jar or sealable container and pour in the pickling liquid. It may not seem as if there is enough liquid, but don't worry, there is!

    Matchstick shaped white daikon and orange carrots in a jar, clear liquid being added to the jar

    Make sure to press down on the vegetables, making sure that they are submerged under the liquid so they can soak in that lovely sour and sweet flavor!

    Seal the jar or container and let it sit in the fridge for at least 24 hours before trying it. Leaving it for a couple of extra days will let the flavors deepen and develop even more.

    Commonly Asked Questions

    Can I use different vegetables?

    You can omit the carrot completely and simply have pickled daikon. Other vegetable options would be cucumbers or bell peppers. I have also seen recipes where they add a single chili pepper to the brine to add spice to the overall flavor.

    Can I adjust the sweet vs the sour?

    As long as you still have ⅔ cups total liquid, you can play with the amounts of each ingredient to achieve the amount of sweet vs. sour that you want. You can also scale up the amount of water slightly to make the overall flavor more mild.

    You'll notice that I say the pickling brine is "sour and sweet", choosing to put sour before the sweet because there is not as much sugar in this recipe as many other pickled daikon recipes. Most recipes call for an equal parts sugar to vinegar, which I find too sweet.

    That is the great thing about this recipe. You can adjust the brine flavors as you see fit and have a very custom pickled vegetable!

    How do you store it?

    Keep the pickled daikon and carrots in the fridge for at least 24 hours for the flavors to really get a chance to meld. The longer the vegetables sit in the brine, the stronger the flavor will be. It will keep for about 3-4 weeks in the refrigerator...if it lasts that long!

    A dark blue and white round bowl containing a heap of pickled white daikon and orange carrots

    What do you serve it with?

    I like to serve this alongside a savory meat dish to help balance out the heaviness. Some recipes of mine that pair well with the pickled daikon are Crispy Roast Pork Belly, Crispy Crunchy Cornflakes Chicken, or Korean Kalbi Short Ribs.

    It would also taste great stuffed into a homemade Vietnamese style banh mi sandwich, or use it as a garnish on my Savory Vietnamese Beef Vermicelli or rolled into some Fresh Summer Rolls.

    Close-up of wooden chopsticks picking up some white and orange vegetable strips from a round bowl

    If you've ever wanted to try pickling, this is a super easy recipe to start with. I love how refreshing it is, the sour and sweet flavor combination, and the satisfying crunch. I also love how it just goes so well with savory meat dishes, cleansing the palate and giving some variety to the meal's flavors. It's a very simple dish that packs a punch.

    ~ Lisa.

    Simple Pickled Daikon & Carrots

    Pickled daikon and carrots are light, sour, sweet, and crisp, making this dish the perfect flavor companion to heavier dishes like fried chicken or roast pork belly! It's a breeze to make, needing only 5 ingredients, and is a refreshing pick-me-up for the palate!
    5 from 6 votes
    Print Pin Rate
    Course: Garnishes, Side Dishes
    Cuisine: Asian
    Keyword: pickled daikon, pickled vegetables
    Prep Time: 20 minutes
    Refrigerate: 1 day
    Total Time: 1 day 20 minutes
    Makes: 2 cups
    Author: Lisa from A Day in the Kitchen

    Ingredients

    • ½ lb. daikon radish
    • 1 small carrot
    • 1 teaspoon salt

    Pickling Liquid:

    • ⅓ cup hot boiling water
    • ⅓ cup rice vinegar
    • 2 tablespoons sugar
    • Pinch salt

    Instructions

    Pickling Liquid:

    • In a glass measuring cup large enough to hold 1 cup of liquid, add just-boiled water.
    • Add sugar and salt to the hot water and stir to dissolve.
    • Add rice vinegar and stir. Set aside and let cool to room temperature.

    Daikon and Carrot:

    • Peel daikon and carrot and julienne-cut them or cut into thin matchsticks.
    • Place daikon and carrot in a colander set in a larger bowl or dish and sprinkle 1 teaspoon salt over the vegetables.
    • Use your hand to massage the salt into the daikon and carrot. Let sit for 15 minutes.
    • Massage the daikon and carrots again to squeeze out any extra liquid.
    • Rinse the salt off the daikon mixture in the colander under cold running tap water.
    • Place daikon and carrot mixture into a dish or jar and pour in pickling liquid.
    • Press daikon mixture down so it is fully submerged in the pickling liquid.
    • Seal the container or jar and refrigerate for at least 24 hours before serving.

    Notes

    • You can use all daikon and skip the carrot, if desired.
    • Adjust the amount of vinegar and/or sugar in the pickling liquid, depending on how sour or sweet you like it to be.
    • If using less or more vinegar, adjust the amount of water accordingly to keep the amount of pickling liquid at ⅔ cup.
    • Add a chili pepper to the jar if you like a bit of spice to your pickled vegetables.
    • Add julienned cucumber to the mixture for some color and variety.
    • Excellent when served with fatty foods like fried chicken, roast pork belly, or any heavy meat dish.
    • Pickled vegetables will last about 3-4 weeks in the refrigerator.
    • This recipe was developed/adapted/inspired by other recipes including, but not limited to White On Rice Couple, My Korean Kitchen, What To Cook Today.
    Have you tried this recipe?Mention @dayinthekitchen or tag #adayinthekitchen!

    Close-up of a glass jar containing strips of white radish and orange carrot, the words simple pickled daikon and carrots on the bottom

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    • Savory Vietnamese Beef Vermicelli
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    Reader Interactions

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    1. rina

      April 04, 2021 at 6:12 pm

      Thank you for the recipe, I eat it when I was in China and could not get enough of it. Happy I finally made it myself. I did find another recipe a while ago but lost it again but I did get the right vinegar from my favorite Chinese grocer and veggie shop. I did add a deseeded chilli and and a few black peppercorns, Can't wait to try it

      Reply
      • Lisa

        April 04, 2021 at 10:29 pm

        Hey Rina! I'm glad you found this recipe and I hope you like it when you make it! Thanks for your comment!

        Reply
    2. Sean

      January 11, 2021 at 3:37 am

      5 stars
      YES! One of my very favourite pickle recipes! It always makes my fridge smell weird (daikon does that) but it's SO worth it. Thanks for the comments about adjusting the sweetness too. I feel like everyone has a different preferred level of sweet/salty/sour when it comes to this pickle. Cheers!

      Reply
      • Lisa

        January 12, 2021 at 6:28 am

        Thanks, Sean!

        Reply
    3. NANCY

      January 11, 2021 at 2:52 am

      5 stars
      thanks for sharing this easy and appetizer recipe! I love adding this to my sandwiches and rice bowls!

      Reply
      • Lisa

        January 12, 2021 at 6:26 am

        Thanks, Nancy...me, too!

        Reply
    4. Ayngelina Brogan

      January 09, 2021 at 12:57 am

      5 stars
      I love pickled daikon and carrot but I've never made it at home. I just bought 2lbs of carrots so I think this is on my weekend to do list!

      Reply
      • Lisa

        January 09, 2021 at 10:54 am

        It's on my to do list for this weekend, too, Ayngelina! I hope you like it!

        Reply
      • Ryo

        August 22, 2022 at 3:15 pm

        How much sugar for this recipe? I don't see it on the list of ingredients...

        Reply
        • Lisa

          August 22, 2022 at 11:00 pm

          Hi Ryo. The sugar is listed in the recipe under "Pickling Ingredients"...2 tablespoons.

          Reply
    5. Patricia

      January 03, 2021 at 11:04 am

      5 stars
      What a great simple recipe! Finally tried it and am so pleased with the bright refreshing flavour which acts like a palate cleanser (just like the pickled ginger that accompanies sushi). I like to have it as a side dish with heavier meat entrees, or even as a quick snack to tide me over between meals. Thanks for another recipe winner!

      Reply
      • Lisa

        January 03, 2021 at 1:53 pm

        I love how refreshing it is, too, and how it balances heavier dishes. Thanks for sharing, Patricia!

        Reply

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    I cook up big ideas in my small kitchen in Hong Kong! My recipes are big on healthy eating, real food, and international flavors that you can create in any size kitchen. I have a particular passion for creating traditional home-cooked Chinese dishes inspired by my childhood, as well as gluten-free cooking and baking, demystifying gluten-free and showing you how easy and delicious it can be!

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