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

FAQs

Why does my pickled daikon smell? ›

Radishes, along with daikon and turnips, contain particular glucosinolates that produce rather evil-smelling nitriles in the presence of an acid like vinegar. Cooking radishes can deactivate the enzyme.

Carrots are firmer and take longer to cook, while daikon radish is softer and cooks relatively quickly. If you cook them together without proper timing, one might end up overcooked while the other remains undercooked.

Ideal for beginners who are new to pickling vegetables. Extremely versatile. Not only does it complement Japanese meals, but the sweet and tangy flavor also goes well with many Asian dishes. You could serve it with a rice meal or even as an accompaniment to your Asian-style pulled pork or meatball sandwiches.

Press a paper towel directly against the surface of the brine and let cool to room temperature, 1 to 2 hours. Transfer pickles and brine to an airtight glass container and store in the refrigerator. (The turmeric will stain a plastic container yellow.) Pickles will last about 1 month.

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.

Daikon is usually milder than your common red radish. If yours is still too bitter, it's said that cooking it in water in which rice has been rinsed or to which a bit of rice has been added will eliminate some of the bitterness.

If you think you have a food allergy, talk to your healthcare provider before eating daikon radishes. Concerns about Eating Too Much: Eating too much daikon radishes can cause dehydration, low blood pressure, and hypoglycemia (low blood sugar).

Radish and Oranges

Eating radish with oranges can significantly harm our health. This combination acts as a kind of poison and may lead to stomach problems and various other health issues, so it's important to be cautious.

Also, fruits have more sugar content, something that can hinder the digestive process of vegetables. For the same reason, one shouldn't mix orange with carrot as when taken together, they may cause heartburn and excess bile reflux. Only a few fruits are starchy in nature. These include green bananas and plantains.

Takuan (or Danmuji in Korean) — the yellow pickled daikon you mention — is generally prepared to be stored at the room temperature, so it should only be put in the fridge once opened, to protect it from the airborne bacteria: it's traditionally stored right in the pickling crock it was prepared in, in its own brine, ...

Do you put daikon in the fridge? ›

Storing & Cooking Information

Storing: Daikon will last up to 2 weeks stored in the fridge in plastic bag or wrapped in damp towel in fridge. Their greens should be stored separately. Freezing: Cut into smaller pieces.

Not only is pickled daikon radish super tasty and nutrient-rich, but it's a useful topping for salads, mixing into larger entrees, adding to soups, or simply eating raw. Plus, pickled daikon radish is also a great source of gut-boosting probiotics.

There are many ways to serve white radishes—cooked or raw. Raw daikon works well in salads and slaws, as a side dish for summer picnics or thinly sliced and pickled for sandwiches that need a pick-me-up (a classic Vietnamese banh mi sandwich is typically topped with pickled carrots and daikon, for example).

Find daikon radishes that are heavy for their size and ones that have an even and smooth white surface. They should also have a mild smell and fresh, green leaves. If leaves are limp, soft, and sprinkled with wrinkles, avoid them.

How to Pick Good Daikon? Choose the ones which are firm and taut to the touch and quite solid and heavy. Also, the good ones have white and smooth skin with evenly spaced small holes which are straight down to the bottom.

When cut up and raw, daikon radish will stay the freshest, but it might let off a strong odor that other veggies can absorb in your fridge. Blanched, daikon radish can be stored in the freezer for up to a month. And cooked, it'll stay fresh for a few days as long as it's in an airtight container.

Natural Solutions to Eliminate Pickle Odor

Baking Soda: A time-tested natural deodorizer, baking soda effectively absorbs and neutralizes odors. Sprinkle it on affected areas, let it sit for a few hours, and then vacuum it up. White Vinegar: Ironically, white vinegar can help neutralize pickle odors.

It simply means that contamination has taken place. Simply throw away the pickles in a place where nobody can have access, lest they are affected. Hello reader, to cut it short, always remember, if something smells bad, it has perished.

Visible mold: This is an obvious sign that your pickles have gone bad. Unusually sour taste and smell: If things smell and taste a bit more sour than usual, in an unpleasant way, this may not be a good sign. If you're not liking the taste anyway, it may be time to toss those pickles.