Korean Pickled Daikon and Carrots
Pickled daikon and carrots are a sweet and spicy side dish to accompany any meal.
Prep Time20 minutes mins
Cook Time5 minutes mins
Total Time35 minutes mins
Course: Side Dish
Cuisine: Asian, Korean
Servings: 15
Calories: 73kcal
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
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.
Serving: 15g | Calories: 73kcal | Carbohydrates: 17g | Protein: 0.5g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 36mg | Potassium: 145mg | Fiber: 1g | Sugar: 15g | Vitamin A: 4397IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 0.2mg