Pickled Carrots and Daikon

Although they're traditionally eaten as part of a Japanese New Year's Osechi meal, these easy pickled carrots and daikon make for a refreshing side salad or condiment for sandwiches like Banh Mi.

Course Salad, Side Dish

Cuisine Japanese

Keyword osechi, pickles, quick-pickles

Level Beginner

Main Ingredient Vegetable

Diet Dairy-Free, Low-Fat, Pescatarian, Vegan, Vegetarian

Prep Time 10

Cook Time 2

Servings servings

Calories 52kcal

Author Marc Matsumoto

Equipment

Ingredients

450 grams daikon
50 grams carrot (I used a red carrot)
1 teaspoon salt
½ cup vinegar
2 tablespoons evaporated cane sugar
2 grams konbu (1-inch square)
Yuzu (or Meyer lemon)

Grams + US Cups - US Standard

Instructions

Julienne the 50 grams carrot and 450 grams daikon. How you cut them affects the pickles' texture, so see the section on cutting root vegetables in the headnotes above.
50 grams carrot, 450 grams daikon
Sprinkle the daikon and carrots with the 1 teaspoon salt and toss to distribute evenly. Set this aside for at least 15 minutes to allow the excess water to come out of the vegetables.
1 teaspoon salt
Add the ½ cup vinegar, 2 tablespoons evaporated cane sugar, and 2 grams konbu to a small non-reactive saucepan and bring the mixture to a boil. Turn off the heat and let it cool down to room temperature. Leave the konbu in the vinegar until it has cooled, and then remove and discard.
½ cup vinegar, 2 tablespoons evaporated cane sugar, 2 grams konbu
When the carrots and daikon are limp, drain off all of the excess liquid from the vegetables and add the cooled vinegar mixture. Stir to combine.
Grate some Yuzu zest into the Namasu. This can be served immediately but will keep for up to a week in the refrigerator.
Yuzu

Video

Nutrition