Carrot and Daikon Pickle
This simple and quick to make daikon carrot pickle will enhance many an Asian meal. It also keeps well in the fridge for weeks so give it a go.
This recipe has proved to be very popular at my Thai cooking classes. I usually purchase some of these pickles from the Asian supermarket near me, but given how much of it we go through, Gina (my amazing assistant) made her own for use in the class and this is the very easy and excellent recipe. This pickle is completely perfect in the Curried Chicken and Coconut Soup from the Thai class menu.
We are in the throes of creating a Vietnamese Cooking class menu at the moment and this pickle again will show up as an integral part of the menu.
In the meantime...get the soup sorted and enjoy!
Make sure you check out our other amazing pickle recipes. They are mostly part of the Shelf Control Course that is free to all Insiders, whether on the free trial or fully paid up members. So it is time to join us don't you agree?
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Need
- 300 Grams carrots, peeled and roughly chopped
- 300 Grams daikon, peeled and roughly chopped
- 250 Milliliters white or apple cider vinegar
- 250 Milliliters filtered water
- 1 Tablespoon pure maple syrup
- 2 Teaspoons fine sea salt, plus extra teaspoon for softening veggies
- 20 Grams ginger, peeled and sliced
Do
- 1
Process carrot and daikon through the TM cutter.
- 2
Place veggies into a large colander, sprinkle with 1 tsp salt, stir through and set aside for 30 minutes to begin to soften.
- 3
Meanwhile measure vinegar, water, maple syrup, sea salt and ginger into a large bowl and stir to combine.
- 4
Rinse veggies under cool filtered water and drain well, pressing against the veggies with the back of a large spoon.
- 5
Place veggies into a 1L jar and pour over vinegar mix.
- 6
Seal jar and refrigerate for at least an hour before serving. More intense flavour will develop the longer the pickle rests in the fridge.
More
This type of pickle is readily available at most Asian stores, usually in shreds as opposed to chopped. However, they are easy to make yourself, and keep in the fridge for up to 4 weeks.
Daikon looks like a large white carrot, and has a very distinctive odour that is easily recognisable and similar to sauerkraut.
