Pickles provide an easy way to add veggies, vitamin C, and probiotics to your meal. I love adding these pickled daikon and carrot to burritos and bowls. They add flavor, texture, and a bit of crunchiness. I try not to overthink the cutting when it comes to pickling. I know that most recommend using a mandolin for the perfect thin slice, but I find that in terms of taste, using a shredder on a food processor works. It saves time.
I started pickling when I overestimated the number of cucumbers we could eat in a week, and I had to make something before they started to spoil. I haven’t stopped pickling since. My love for banh min sandwiches inspired this daikon carrot pickle recipe. I originally wanted to use white daikon but I find that the purple daikon one adds so much color and life to dishes when served. It turns hot pink!
The Smell
Just like most pickled food, this one has a strong smell. It’s not for everyone. But I find that you only get the smell when you open the jar, but you can’t really smell it when you’re eating. So if you’re sensitive about the smell, I still hope you give it a try.
The Benefits
Daikon has tons of antioxidant properties. It’s high in Vitamin C, folate, calcium, and fiber. It’s known to have anti-inflammatory effects, boost the immune system, and also helps with digestion.
Meals with Pickled Daikon and Carrot
I love adding this pickle to miso tofu. Even though the rice vinegar gives this pickle and Asian food taste, I have it with almost any types of cuisine, such as this Mexican-inspired fried rice.
