Best 2 Daikon And Carrot Pickle Recipes

**Unveil the Tangy Symphony of Daikon and Carrot Pickle: A Culinary Journey Through Two Classic Recipes**

In the realm of pickles, the marriage of daikon and carrot creates a symphony of flavors that tantalizes the taste buds. Originating from East Asia, this delightful pickle holds a prominent place in various cuisines, offering a refreshing and tangy accompaniment to meals. This article presents two distinct recipes for daikon and carrot pickle, each capturing the essence of this culinary delight in its own unique way.

The first recipe, hailing from Korea, introduces the vibrant flavors of gochugaru (Korean chili powder) and gochujang (Korean chili paste), infusing the pickle with a spicy kick balanced by the natural sweetness of the vegetables. This version is often served as a side dish alongside grilled meats or rice, adding a burst of flavor to every bite.

The second recipe, rooted in Japanese tradition, features a delicate balance of sweet and sour notes, achieved through the use of rice vinegar, sugar, and mirin. This pickle is characterized by its crisp texture and subtle umami flavor, making it an ideal complement to sushi, sashimi, or as a refreshing snack.

Whether you prefer the bold and spicy Korean rendition or the harmonious sweet and sour flavors of the Japanese version, these daikon and carrot pickle recipes offer a culinary journey that will elevate your meals and leave your taste buds craving more.

Let's cook with our recipes!

VIETNAMESE STICKY CHICKEN WITH DAIKON AND CARROT PICKLE

Vietnamese Sticky Chicken with Daikon and Carrot Pickle image

Categories Chicken Poultry Vegetable Marinate Carrot Radish Brine Grill/Barbecue Gourmet

Yield Makes 4 servings

Number Of Ingredients 17

Ingredients

For chicken
2 garlic cloves, minced
3 tablespoons sugar
1 1/2 tablespoons Asian fish sauce
1 1/2 tablespoons vegetable oil
1 tablespoon fresh lime juice
1 1/2 teaspoons Sriracha or other Asian hot chile sauce
1 1/2 lb skinless boneless chicken breasts, cut crosswise into 1/4-inch-thick slices
For pickle
2 medium carrots, peeled
1/2 lb daikon radish, peeled
1/2 cup rice vinegar (not seasoned)
1/4 cup sugar
1 teaspoon salt
Accompaniments: at least 8 large red- or green-leaf lettuce leaves; about 8 fresh mint, basil, and/or cilantro sprigs; Sriracha or other Asian hot chile sauce
Special Equipment
a Japanese Benriner* or other adjustable-blade slicer; a well-seasoned ridged grill pan

Steps:

Marinate chicken:
Whisk together garlic, sugar, fish sauce, oil, lime juice, and hot sauce in a large bowl until sugar is dissolved. Add chicken and toss to coat, then marinate 15 minutes.
Make pickle while chicken marinates:
Cut carrots and radish into 1/8-inch-thick matchsticks (2 inches long) with slicer. Whisk together vinegar, sugar, and salt in a bowl until sugar is dissolved, then add vegetables and toss to combine. Let stand, tossing occasionally, until wilted, about 15 minutes.
Grill chicken:
Heat grill pan over moderately high heat until hot, then grill chicken in 4 batches, turning over once with tongs, until just cooked through, about 1 minute total per batch. Transfer chicken to a plate as grilled and keep warm, covered with foil. Serve with pickle and accompaniments.
*Available at Asian markets, cookware shops, and Uwajimaya (800-889-1928).

DAIKON AND CARROT PICKLE

Daikon and Carrot Pickle image

Provided by Julia Moskin

Categories quick, condiments

Time 15m

Yield About 3 cups

Number Of Ingredients 5

Ingredients

1 large carrot, peeled and cut into thick matchsticks
1 pound daikon radishes, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks
1 teaspoon salt
2 teaspoons plus 1/2 cup sugar
1 1/4 cups distilled white vinegar

Steps:

Place carrot and daikon in a bowl and sprinkle with salt and 2 teaspoons sugar. Knead vegetables for about 3 minutes, expelling water from them (this will keep them crisp). Stop kneading when vegetables have lost about 1/4 of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return vegetables to bowl, or transfer to a glass container for longer storage.
In a bowl, combine 1/2 cup sugar, the vinegar and 1 cup lukewarm water, and stir to dissolve sugar. Pour over vegetables. Let marinate at least 1 hour before eating, or refrigerate for up to 4 weeks. Remove vegetables from liquid before using in banh mi.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 0 grams, Carbohydrate 33 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 542 milligrams, Sugar 30 grams

Tips:

Choose fresh, firm daikon and carrots for the best results.
Cut the daikon and carrots into uniform pieces for even cooking.
Use a clean, sterilized jar for storing the pickle.
Follow the recipe's instructions carefully, especially regarding the vinegar and sugar proportions.
Store the pickle in a cool, dark place for at least two weeks before eating.

Conclusion:

This daikon and carrot pickle is a delicious and versatile condiment that can be enjoyed in various ways. It adds a tangy, slightly sweet flavor to dishes and is a great way to use up leftover daikon and carrots. The pickle is also a good source of probiotics, which can benefit gut health. With its simple ingredients and easy-to-follow instructions, this recipe is a must-try for pickle lovers and those looking to add a unique flavor to their meals.