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    Home » Cuisine » Korean » Korean Pickled Daikon and Carrots

    Korean Pickled Daikon and Carrots

    Published: Jun 13, 2022 Modified: Jul 21, 2022 by Lizzy

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    Pickled Daikon and Carrots in Jars

    One of my first dates with my husband was at a Korean bbq restaurant in Fort Lauderdale Florida. The Korean Pickled Daikon and Carrots as a Korean side dish was my first time eating this perfect bite!

    Pickled Daikon and Carrots in Jars

    Ahh, the romance at the beginning of a relationship is so proper and glamorous. We pick an outfit and do our hair to look our best for an evening out.

    Pickled Daikon and Carrots in Jars

    Then as time passes, we get more relaxed, the hair goes up in a bun, shorts, and t-shirts are now a regular part of the wardrobe.

    Pickled Daikon and Carrots in Jars

    Let's not forget the sweatpants in every color, those become a dress-up for a date night on the weekend! And every day love grows and the only thing that matters is being together.

    Pickled Daikon and Carrots in Jars

    Now, let's get on with this great recipe that I love to make with a spicy flavor and a crunchy texture. it's a natural probiotic and why most Korean restaurants serve kimchi to order on the menu.

    Contents hide
    1 The Meaning of Kimchi
    2 Ingredients Needed For Korean Pickled Daikon and Carrots
    3 Step By Step Instructions
    4 Lifestyle Diet
    5 Ways to Serve
    6 Tips And Tricks
    7 Frequently Asked Questions
    8 More Asian Recipes to Try
    9 Korean Pickled Daikon and Carrots

    The Meaning of Kimchi

    Kimchi Is a simple side dish from Korea made from fermented cabbage or other raw vegetables, garlic, white radish, red onion, and chilies.

    Ingredients Needed For Korean Pickled Daikon and Carrots

    • sugar dissolves
    • black peppercorns
    • red pepper flakes
    • cup sugar
    • whole daikon
    • chili pepper

    Step By Step Instructions

    The main pickling ingredient in Korean pickled radish is the vinegar. I recommend rice vinegar because it's not as bitter to me once it's been cooked.

    Step 1: Cut the whole daikon and carrots into julienne slices, Then place into sterile individual pickling jars.

    Step 2: Combine the pickle brine in a saucepan and boil on medium heat until the sugar dissolves about 5 minutes, stirring occasionally. Remove from the heat and cool it down. Pour the brine into the jars then close the lid.

    Step 3: Gently swirl the jar around a bit to make sure the brine is touching all the radishes and then the carrots.

    Step 4: Optional is the red pepper flakes in the jar then leave the jar out at room temperature for about 3 to 4 hours then place in the fridge. Chill the pickles for 1 day before serving.

    Lifestyle Diet

    • Low-Carb: the sugar illuminates this dish for being low-carb.
    • Gluten-Free: Yes
    • Vegetarian: Yes
    • Vegan: Yes

    Ways to Serve

    One of the things that I love about going to an Asian Market is buying some of my favorite items so I can add the Korean Pickled Daikon and Carrots on top. I love Spring Rolls of any kind or Banh Mi Sandwich with the pickled radish on top. Banh Xeo is another great Vietnam dish to add carrot pickles on top. Most of all my Spicy Ham Recipe for Lettuce Wraps will add iit on top the best flavor.

    Tips And Tricks

    I usually soak my root vegetables with water and sea salt. It will clean off the dirt and give it a little bit more crunch. Another great thing to do is to get different types of radishes at an Asian grocery store.

    Frequently Asked Questions

    Can I make it ahead of time?

    This will need to be made ahead of time and stored for up to 6 hours. I store mine in the refrigerator and it will last about 3 weeks.

    How long will this last?

    I store mine in the refrigerator in an airtight container and it will last about 3 weeks. Most of the time it is gone before then in my home.

    What is Chinese radish?

    The different type of Chinese radish that are widely used: watermelon radish, daikon, bái luóbo, waemu, yeolmu and ponytail radish/

    What Vinegar should I use?

    Not all vinegars are the same in taste but will do the same thing when it comes to pickling for having tangy flavors.

    • apple cider vinegar: made from fermented apple juice, can be considered dry to sweet taste
    • rice vinegar: made from rice with a mildly sweet and slightly sour flavor.
    • white vinegar: fermentation of grain alcohol, a it has bitter or sourness taste.

    More Asian Recipes to Try

    • Mooncake Recipe made of Brownies + Shortbread
    • Thai Ribs in the Oven Recipe {Low-Carb}
    • Thai Turkey Cutlet Recipe {Thailand}
    • Low-Carb Teriyaki Beef Dinner {China}

    I hope you love this recipe as much as I enjoy eating it. See ya next time as my quest continues in search of the perfect bite!.

    ★ Like this post? ★ Tried this recipe? Give it a star rating below! ★ Let us know in the comments below or on social media and tag us @LizzyLovesFoods You can connect with us on Instagram and Facebook account or on Pinterest. Don’t forget to sign up for our newsletter & stay up to date with our latest Recipes from Around the World.

    Pickled Daikon and Carrots in Jars

    Korean Pickled Daikon and Carrots

    Lizzy Cascalheira
    Pickled daikon and carrots are a sweet and spicy side dish to accompany any meal.
    3 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 5 mins
    Total Time 35 mins
    Course Side Dish
    Cuisine Asian, Korean
    Servings 15
    Calories 73 kcal

    Ingredients
      

    Main Vegetables

    • 3 cup radish julienned
    • 3 cups carrots julienned

    Pickle brine

    • 2 cup water
    • 1 cup sugar
    • 2 cup rice vinegar or apple cider vinegar
    • 3 teaspoon red pepper flakes or black peppercorns, optimal
    • Pinch of salt

    Instructions
     

    • Cut the whole daikon and carrots into julienne slices, Then place into sterile individual pickling jars.
    • Combine the pickle brine in a saucepan and boil on medium heat until the sugar dissolves about 5 minutes, stirring occasionally. Remove from the heat and cool it down. Pour the brine into the jars then close the lid.
    • Gently swirl the jar around a bit to make sure the brine is touching all the radishes and then the carrots.
    • Optional is the red pepper flakes in the jar then leave the jar out at room temperature for about 3 to 4 hours then place in the fridge. Chill the pickles for 1 day before serving. 

    Notes

    • I usually soak my root vegetables with water and sea salt.
    • It will clean off the dirt and give it a little bit more crunch.
    • Another great thing to do is to get different types of radishes at an Asian grocery store.
    • Just fill to cover the daikon and carrots to cover, discard excess liquid.

    Nutrition

    Serving: 15gCalories: 73kcalCarbohydrates: 17gProtein: 0.5gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 36mgPotassium: 145mgFiber: 1gSugar: 15gVitamin A: 4397IUVitamin C: 5mgCalcium: 19mgIron: 0.2mg
    Tried this recipe?Let us know how it was!
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    About Lizzy

    I love to cook, eat and find good places to have a great meal so no matter where I go I always ask the locals the same question, “Where’s a good place to eat?”

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    Comments

    1. Lisa

      June 22, 2022 at 5:21 pm

      5 stars
      These are so easy to make and can't believe how good they were.

      Reply
      • Lizzy

        July 07, 2022 at 10:20 am

        Thanks for reaching out. oxox Lizzy

        Reply

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