Easy Pickled Daikon | The Woks of Life

This recipe for pickled daikon with carrots is a classic appetizer that was once often served as a freebie in Cantonese restaurants, along with fried peanuts. This sweet, crunchy pickle in combination with the salty fried peanuts was always been the perfect prelude for the meal to come, but we’re not seeing it as often these days! Let’s keep it from fading into obscurity with this easy recipe!
Full recipe here!
thewoksoflife.com/pickled-dai...
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- Bill, Judy, Sarah, and Kaitlin ❤️👨‍👩‍👧‍👧
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[@FrontYardFreedom]

I have been growing a lot of daikon radish and cabbages, I used your recipe to pickle a bunch of them together with some carrots. It came out quite well, thank you for the video.

[@mynvision]

Whoa, my mom and I were just discussing these exact same pickles, because I was mentioning the Japanese and Korean versions of daikon pickles. She reminded me of these, and now I want to make some of these, too. We used to eat these all the time when we ate out.

[@Thewoksoflife1]

that's amazing! It used to be so common and now we hardly ever see it. Sounds like the perfect project for you two! :)

[@EmprezzKayagirl]

Anythng else i can use apart from rice wine vinegar pls. Tryng to cut my sugars down

[@bladerunner5788]

what about just using grater

[@sugarcube700]

Why extract the water from the vegetables befor fermenting? Don't you want them crunchy?

[@Thewoksoflife1]

Extracting the water helps make them crunchy and avoids watering down the flavor in the final product :)

[@iu-mienhfuntv5418]

Thanks ❤❤❤❤❤❤❤