Pickled Daikon Carrot For Banh Mi Recipe

Picture this: you’re on a flavor adventure, and today, I’m taking you on a quick pickling journey. With just a handful of ingredients and a little patience, we’re transforming daikon radish and carrot into a vibrant, tangy garnish that’s about to elevate your banh mi game and beyond. Trust me, your taste buds will be forever grateful!

The tangy crunch of pickled daikon and carrot is what I love most about a classic Banh Mi sandwich. It takes a simple sandwich of bread, pork, and pâté to another level entirely.

This is a not-so-simple pickle I make—instead of just using vinegar, sugar, and salt for a brine, I flavor mine with star anise, black pepper, coriander, and red pepper flakes for a little heat.

Pickled Daikon Carrot For Banh Mi Recipe Ingredients

• Daikon Radish: Low in calories, high in vitamin C, aids digestion.
• Carrot: Rich in beta-carotene, supports eye health, adds natural sweetness.
• White Vinegar: Provides acidity, enhances flavor profile.
• Rice Vinegar: Smooth, mild acidity, traditional in Asian cuisine.
• Sugar: Balances vinegar’s acidity with sweetness, preserves vegetables.
• Salt: Essential for fermentation, enhances flavors, natural preservative.

Pickled Daikon Carrot For Banh Mi Recipe Ingredient Quantities

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• 1 cup daikon radish, julienned
• 1 cup carrot, julienned
• 1/4 cup white vinegar
• 1/4 cup rice vinegar
• 1/2 cup water
• 1/4 cup granulated sugar
• 1 tablespoon salt

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How to Make this Pickled Daikon Carrot For Banh Mi Recipe

1. In a large mixing bowl, mix together the daikon radish and carrots in a fine julienne.

2. Sprinkle 1 tablespoon of salt over the vegetables and mix very well with your hands, gently pressing to help the salt release moisture.

3. Let the brined vegetables sit for about 15 minutes. This helps to make them tender and extracts any remaining moisture.

4. At the same time, in a medium saucepan, mix together the white vinegar, rice vinegar, water, and granulated sugar.

5. Set the saucepan on medium heat and stir the blend until the sugar dissolves completely. Take it off the heat and allow it to cool for a bit.

6. Once the vegetables have had time to sit, wash them under cool, clear water, using your hands to ensure even wetting of all surfaces. This step is vital if you want to avoid overly salty, wet vegetables. After washing, let the vegetables sit in a colander to drain for a few minutes and then give them a good squeeze in a clean dish towel.}

List:

1. Rinse the vegetables.

2. Drain well.

3. Squeeze out the excess liquid.

7. Put the vegetables that you’ve drained into a jar or container that is clean and sterile.

8. Cover the vegetables completely with the cooled vinegar mixture by pouring it over the top of them in the jar.

9. Cap the jar with a lid and place it in the refrigerator for not less than 1 hour to allow the tastes to develop. For optimal results, allow the mixture to sit overnight.

10. Serve the daikon, and carrot, as pickled daikon and carrot, with banh mi, or as a tangy side to other dishes. Any leftovers may be stored in the refrigerator for up to 1 week.

Pickled Daikon Carrot For Banh Mi Recipe Equipment Needed

1. Large mixing bowl
2. Julienne peeler or sharp knife
3. Medium saucepan
4. Spoon (for stirring)
5. Colander
6. Clean dish towel
7. Measuring cups
8. Measuring spoons
9. Jar or container with a lid

FAQ

• Q: How long should I let the vegetables pickle?A: For optimal flavor, let them sit in the brine overnight in the refrigerator; however, you can let them pickle for a minimum of 1 hour if you’re pressed for time.
• Q: Can I use apple cider vinegar instead of white or rice vinegar?A: Yes, you can use apple cider vinegar instead. But it will alter the flavor a little bit.
• Q: How long will the pickled daikon and carrot last?A: When kept in an airtight container in the fridge, they can last about 2-3 weeks.
• Q: Can I reduce the sugar in the recipe?You can change the sugar amount to suit your preference, but it will affect the balance of flavors. However, there are ways to adjust this if you don’t like the taste. Most of those ways involve adding things like vanilla extract, which is mostly alcohol, and it’s easy to add to things that need just a little more flavor.
• Q: Is it necessary to julienne the vegetables?A: Julienning guarantees even pickling and makes a nice fit in a banh mi. Using a mandoline can help achieve uniform cuts.
• Q: Can I add other vegetables to the mix?A: Yes, slices of cucumber or red onion can be added for an extra burst of flavor and for additional crunch.

Pickled Daikon Carrot For Banh Mi Recipe Substitutions and Variations

Daikon radish: If you can’t find daikon, you can use Korean radish as a substitute.
White vinegar: Apple cider vinegar can be used as an alternate.
Rice vinegar: White wine vinegar is a suitable replacement.
Use honey or maple syrup in place of granulated sugar for a different flavor profile, but keep in mind that they’re both liquid sweeteners. Adjust the amount of liquid in your recipe accordingly to compensate. For 1 cup of sugar, use 3/4 cup of honey or maple syrup, and reduce the liquid in the recipe by about 1/4 cup.
Sodium chloride: If you’d rather not use table salt, opt for either sea salt or kosher salt.

Pro Tips

1. Make sure to cut the daikon radish and carrots into uniform julienne strips for consistent texture and optimal pickling. This helps them absorb flavors evenly.

2. To add an extra layer of flavor, consider adding a few slices of fresh ginger or a clove of garlic to the vinegar mixture before pouring it over the vegetables.

3. When mixing the vinegar, water, and sugar, use a whisk to ensure the sugar dissolves completely, which helps the flavors blend seamlessly.

4. Allow the pickled vegetables to rest in the refrigerator for at least 24 hours for the best flavor development. The longer they marinate, the more pronounced the tangy taste will become.

5. For a spicy kick, add a sliced chili pepper or a pinch of red pepper flakes to the jar before adding the vinegar mixture.