Vietnamese Pickled Carrots Recipe with Daikon Radish | White On Rice (2024)

FAQs

What to eat with pickled carrots and daikon? ›

These pickled carrots and daikon (white radish) are easy to make and last for 2 months in the fridge. They're served on Vietnamese noodle bowls (like these), alongside meats and for Banh Mi (crispy pork is my favourite!).

Try them baked or boiled in stews and soups or in a stir fry. Also try them lightly steamed with olive oil, salt or lemon juice for flavor. Eat 'em Raw. Slice daikon radishes and eat raw with a dip or peanut butter or add shredded raw Daikon radishes to salads.

The reason is that the carrot contains a de-enzyme called ascorbic acid, which destroys the vitamin C in the white radish. So, remember not to cook the two radishes together.

Potential daikon benefits include improved blood sugar control, increased weight loss, enhanced immune function and improved regularity. This root vegetable is highly versatile and can be enjoyed raw, cooked or pickled and added to a variety of different dishes.

They can become soft and soggy, with a more dull taste. Homemade pickled radishes last up to six months in the refrigerator, but are best enjoyed within three months. Store-bought pickled radishes might have a similar lifespan, but it's best to consult the label on the jar for storage guidelines.

Touted by healthline.com as both an antioxidant and anti-inflammatory, daikon radish is packed with essential nutrients: calcium, magnesium, potassium, copper, vitamin C, and folate.

Concerns about Eating Too Much: Eating too much daikon radishes can cause dehydration, low blood pressure, and hypoglycemia (low blood sugar). Some studies also suggest that eating too many radishes may disrupt thyroid hormone production. However, moderate eating should not pose a problem for most people.

Daikon vs.

Daikon and radishes are from the same family, but there are a few differences. The red radishes we slice and toss into salads are much smaller and sharper in flavor than the radishes used in Japanese cuisine. Red radishes are peppery whereas the white radish is mild and slightly sweet.

Never eat radish and cucumber together as the ascorbate in cucumber can interfere with the absorption of vitamin C.

The natural sweetness of the carrots are the perfect counterpoint to the daikon. For our readers who can't consume sugar, know that adding carrots, onions, or corn to a dish can play a similar role in balancing flavor.

What does white radish do to the body? ›

Thanks to the effect of purifying the body, eliminating toxins, the use of white radish also supports cleaning and stomach. In addition, white radish will support you to control jaundice, help regulate the amount of bilirubin in the blood and increase the amount of oxygen in the body.

To remove the bitter & peppery taste of daikon, you can soak it in cold water.

Thickly peel the skin of daikon radish to remove the fibrous portion that runs vertically near the skin and will become stringy when cooked. It will depend on each daikon radish, but usually peeling off 3 to 4 mm (0.2 in.) thick skin is recommended.

Stir Fry: Use pickled daikon radish as a topping or side dish for your favorite stir-fry recipes. Spicy Meat or Fish Dishes: Pair them with spicy dishes like bang bang salmon to balance out the heat with their refreshing tang.

Pickled radish, called chikin-mu (치킨무, "chicken radish") in Korean, is a radish dish served and eaten with Korean fried chicken.

How to serve Chinese pickled cucumbers. My favorite ways to serve these pickled cucumbers are: As an appetizer to your meal, accompanied by rice and other courses. Top them on congee and noodles with runny soy sauce eggs and a drizzle of homemade chili oil for a quick snack.