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!
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.
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.
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.
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.
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.
- 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
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.
Korean Pickled Daikon and Carrots
- 3 cup radish julienned
- 3 cups carrots julienned
- 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
- 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.
- 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.
These are so easy to make and can't believe how good they were.
Thanks for reaching out. oxox Lizzy