Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Fermented pickled daikon makes a healthy condiment and a good way to use these giant radishes. Also a bonus recipe for fermented carrots with ginger.
Quick pickled carrots, super easy and super tasty
These pickles are traditionally served on Vietnamese banh mi sandwiches. They're a little like bread and butter pickles, though crispier, not as sweet, and with a slight radish taste from the daikon.
A spicy variation of a classic Vietnamese quick pickle.
The winter pantry's running low, but there's still fresh produce to be had. Overwintered carrots, it turns out, make excellent kimchi.
Do Chua is a sweetly zesty pickled carrot and daikon radish medley served as an accompaniment to many Vietnamese dishes. Julienne the vegetables, soak in a brine of white vinegar, rice wine vinegar, water, sugar and salt, and you're done.
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