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Pickled Carrot and Daikon

Quick pickled carrot and Daikon

Course: Side Dish
Cuisine: Sichuan
Keyword: Carrots, Daikon, Pickles, radish
Servings: 6
Calories: 17 kcal
  • 1 middle size carrot , peeled and cut into small strips
  • 1/4 dakion , peeled and cut into small strips
  • 4 pieces celery , cut into small sections
  • 4 fresh red chili peppers , cut into small circles
  • 1 tbsp. salt , divided
  • 1 tbsp. fish sauce , optional
  • 1.5 tbsp. sugar
  • 2 tbsp. white vinegar
  • 450 ml water , 50ml more for adjusting
  • 1 1000ml clean container , oil free
  1. Peel carrot and daikon. Cut into thick slices and further into small strips. You can also cut them into small dices. Cut celery into small pieces and fresh chili pepper into small circles.

  2. How to prepare| Mix in around 1/2 tablespoon of salt with fresh radish and carrot. Set aside for 20 minutes and wait until there is a layer of liquid.  This step can help to remove the raw taste of the radish. Wash and drain.

  3. How to assemble | place daikon and carrot into the picking container, following with chili pepper and celery. Add fish sauce, salt, sugar and white vinegar. Then pour in enough water to cover all of the content.

  4. Wait for at least for 4 hours or overnight in fridge. It can be served as side dish to congee,
    soups, noodles and pancakes.

Nutrition Facts
Pickled Carrot and Daikon
Amount Per Serving
Calories 17 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 1153mg50%
Potassium 13mg0%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
Vitamin A 115IU2%
Calcium 2mg0%
* Percent Daily Values are based on a 2000 calorie diet.