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...
Thanks for watching!
- Bill, Judy, Sarah, and Kaitlin ❤️👨‍👩‍👧‍👧
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[@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! :)

[@iu-mienhfuntv5418]

Thanks ❤❤❤❤❤❤❤

[@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 :)