Pickled Carrot Mooli Recipes

FRIED DAIKON BALLS

Steps:

• Shred and drain the white radish. Using a vegetable peeler, remove the skin. Shred the white radish with a grater. Add salt and let the excess water drain out. Alternatively, use a towel to squeeze out the excess water.
• Add the rest of the ingredients. Add in the eggs, flour, pinch of salt and pepper, onion, as well as vegetable stock into a large bowl. Mix well.
• Make into ball shapes. With the mixture, make small ball shapes. The smaller the balls, the faster these will cook later.
• Fry in medium heat. Add cooking oil to a pan and heat to medium heat. Add the ball mixture and fry until golden brown.
• Serve with sauce. Serve with desired sauce as a starter or as a main with rice and soy sauce.

VIETNAMESE DAIKON & CARROT PICKLES RECIPE (Đồ CHUA)

Steps:

• Peel daikon and carrots, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster.
• In a large bowl, sprinkle with salt evenly and toss to coat. Soak for 15 minutes.
• Rinse thoroughly to remove the salt and in small handfulls, squeeze to remove as much moister as you can.
• Add to jars, filling almost to the top.

PICKLED CARROTS

Steps:

• Place 1 in. of water in a saucepan; add carrots. bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until carrots are crisp-tender. Drain and rinse in cold water. Place in a bowl and set aside., In a saucepan, combine water, vinegar, sugar, cinnamon, whole cloves and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool; pour over the carrots., Cover and refrigerate for 8 hours or overnight. Discard cloves and cinnamon. Serve carrots with a slotted spoon.

QUICK PICKLED CARROTS AND DAIKON

Steps:

• Stuff the sliced vegetables into several sterilized mason jars.
• In a small sauce pot on medium-high heat, bring WHITE VINEGAR, RICE VINEGAR, WATER, SUGAR, and SALT just to a boil; remove from heat and carefully pour over veggies, filling to the rim of the jar.
• Cool to room temperature; cover and refrigerate until ready to use.
• Store up to 3 weeks in refrigerator.

PICKLED CARROT & MOOLI

Steps:

• Pack the mooli and carrot into a jar or small bowl. Mix together 250ml warm water and the vinegar, sugar and 2 tbsp sea salt until the sugar and salt have dissolved.
• Pour the mixture over the mooli and carrot. Pop on the jar lid or cover the bowl with cling film and leave for at least 1 hr or up to 3 days. Will keep for 1 week in the fridge.

VIETNAMESE PICKLED CARROTS AND DAIKON (DO CHUA)

Steps:

• Make the vinegar and sugar mixture: In a bowl (a 8 cup pyrex measuring cup works great for this) mix together one cup of sugar, the white vinegar and the warm water, until the sugar dissolves.

PICKLED DAIKON RADISH AND CARROT

Steps:

• Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.

PICKLED CARROTS AND DAIKON

Steps:

• Julienne the carrots and daikon. How you cut them affects the pickles' texture, so see the section on cutting root vegetables in the headnotes above.
• Sprinkle the daikon and carrots with the 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.
• Add the vinegar, sugar, and 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.
• 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.

PICKLED DAIKON AND CARROTS RECIPE

Steps:

• In a saucepan, combine all brine ingredients and bring to a boil and stir. When sugar dissolves, about a minute, remove from the heat and allow brine to completely cool.
• In a sterilized pickling jar, add the radishes and carrots. Pour cooled brine over the vegetables and allow to sit for about 30 minutes before serving. Place the lid on the jar of unused pickled vegetables refrigerate for up to 3 weeks.

VIETNAMESE PICKLED CARROTS AND DAIKON (Đồ CHUA)

Steps:

• Prepare the vegetables. Peel and julienne the carrots and daikon into thin sticks.
• Mix the pickling juice. In a mixing bowl, mix together the salt, sugar, distilled white vinegar, and lukewarm water. Mix until the sugar and salt dissolve.
• Pickle the vegetables. In a pickling jar, add the shredded carrots and daikon until 3/4 full. Pour in the vinegar mix until the carrots and daikon are completely covered in the liquid. Cover the jars and pickle in the refrigerator overnight. The pickles can last up to 3 weeks in the refrigerator.

PICKLED CARROTS AND DAIKON

Steps:

• Peel the carrots and daikon and cut into 3 inch sections. Cut each section, length wise, to the size of match sticks, and place in a bowl.
• Once you have the carrots and daikon cut and into a bowl, add 1 tsp of salt and sugar. Mix by hand for a couple minutes. This is to extract water from the carrot and daikon.
• Once the pieces are flexible enough to bend without breaking, quickly rinse under cold water. Using a paper towel, cover the bowl with your hand and squeeze the excess water and drain it from the bowl.
• Next combine the water, vinegar and sugar into the carrots and daikon and mix well. Store in a container, and refrigerate for one hour before serving. This will last up to two weeks before losing its crispness. Serve with Banh Mis or your favorite Vietnamese dish.