Vietnamese Pickled Carrots and Daikon - Đồ chua

[@yonniehan]

I love listening to you talk, especially when you go off random tangents lol. It's part of your charm and makes you personable.❤️❤️

[@emilysmith9544]

Totally agree with this -- was just coming down to the comment section to say the same! I personally think that your talking/chats/rants help set you apart from all the other vegan bloggers out there, and your honesty and realness definitely makes you one of my fav KZbinrs. Love your content, Lisa -- don't let the haters get you down!

[@Blurggg]

yonnie ❤️❤️❤️

[@liyanai151]

I can’t believe people watch your channel only to complain about how you run it 😂 also your chats and personality are a huge reason why I watch you! I can get good recipes anywhere, but you make it fun!

[@Thevietvegan]

I know it's not like, the majority of y'all, I just get at least one of those comments once a week and it wears me down after a while 😅

[@Emily-zm6qt]

Vietnamese is probably my favourite cuisine. Such a good balance of fresh, cooked, carby, veggie, and the Vietnamese vegan meats are so good too ❤️

[@siubhanlara]

I'm 2 minutes in. "I feel that some people stumble on my videos years down the road"... this is 100% me right now :p For the record, no, you don't talk to much. Love your energy!

[@irmahughes245]

You do NOT talk too much. I love your dialogue. Thanks for everthing you do. I have tried so many new recipes because of your channel.

[@SamElle]

THIS IS MA FAV PART OF BANH MIS!!! like literally !!! My mom also called it white carrot growing up so NOW IVE CALLED IT THAT. Then someone corrected me and i felt like an idiot

[@Thevietvegan]

Ahahahh I feel like every Viet Kieu has gone through this XD

[@MultiArtisme]

Please don't stop talking so much. I ♥️ your voice. And you're very informative.

[@ramonamacabugao4836]

Thanks for sharing, im a new fan. My husband and I don’t eat meat instead we eat lots of veggies. This is a fun thing to make and fun to eat as well.

[@alexandratorrens6922]

I find your chatter therapeutic and soothing... I often watch your channel when I need to de-stress. Cooking and chatter. Balm to the soul.

[@VeganHiker]

I have followed you for years and always look forward to your latest post. I also tend to watch your videos multiple times. It's really interesting to see the vegan versions of recipes you grew up eating. and your vegan takes on other cuisines. But I'd have to say what really keeps me coming back to watch is you. Your "chatter" and personality are lovely. So don't change a thing.

[@arabena19]

“It’s my dang channel!” Boop! You tell ‘em, Lisa! 👏🏾👏🏾👏🏾 Also, would this work with jicama instead of daikon?

[@Thevietvegan]

Definitely jicama would work! Actually it'll be even crunchier, which isn't a bad thing!

[@marybethhourigan416]

KEEP TALKING!! I love the cooking but I watch just as much for the chit chat! Eff the haters 😁

[@GamingFoodie]

I personally enjoy the talk and watching the prep work. Feels comforting and everything you say is relevant to the recipe, whether it be options for variations on the recipe or how you remember eating something similar growing up. Don't stop being you!

[@YanickGirouard]

You should try to pickle watermelon crusts like this, it's amazing! You just peal the outside skin and keep the white part with a tiny bit of the pink flesh on it, and it makes delicious crunchy treats that go very well with grilled meat as well!

[@froodoftheforest]

Yanick.. You're a bloody legend!!! I've got a patch of watermelons that have no idea whats about to hit them!! Thanks from the Aussie Rainforest!

[@zulyg8393]

Never tried this 😮

[@janellecarpenter]

You're right, my mom and I do love these pickles XD

[@priayief]

Loved the simple recipe and also liked the talky-talky! Thanks for posting. Cheers.

[@TheHarlowRead]

I came here for the recipes, stayed for the chit-chat. 😘💕

[@crazytiger17]

Omg. I hate cutting those small carrots. Definitely using a mandolin. I love pickled daikon but have trouble finding it in stores so usually make it myself. Also, people are so rude! Your personality is an important part of this channel. I'm here equally for the talking and the recipes!

[@Thevietvegan]

Definitely use a mandolin if you like that better!! I bought that bag of organic lil carrots cause it was the only carrots in the store at the time, but I normally get the conventional and regular sized ones. So much easier to cut!

[@hr6128]

i like the chatting! it adds to the video and its always fun to gear people talk about where a recipe comes from, what they like about it, etc. even when its not related to the food its still fun. if people dont want to hear talking idk why they dont just read a written recipe lmao

[@melh1908]

Don't even stress about the haters, talk as much as you want it's your channel

[@kimkillett4895]

Thank you soon much for this video. When I was a kid my grandmother's sister. Who lived in Kansas City, Kansas. She came to visit and brought these pickled carrots. I loved them and never forgot how great they were. I am now 60 yrs. young and am just getting this recipe. I saw your video and all those old childhood memories came back. So thank you for the video and the memories. One Love ❤️✌️🙂

[@YCHuen]

Thank you for sharing your recipe, I will try to make it.

[@Lyfeofchy]

Here I am watching your video a couple of years after you posted it haha. Thank you! Loved the video. Been to a few hot pots and became obsessed with this side 💕

[@marystestkitchen]

Ugh I get the same comments. Love your attitude 😁

[@Elisheva333]

I’m glad I found you my daughters are vegan and i choose you among several videos because vegan are careful about flavors, thank you❤

[@carolrobb6400]

Awesome recipe, thanks so much for sharing.

[@ranger8616]

thanks for sharing your food. I love learning new things to make.

[@anniewolf2121]

You are the only KZbinr I watch. Your personality is so cool, love hearing what you have to say!

[@Thevietvegan]

T_T that is very nice, thank you

[@Lillygag1]

I don’t think you talk too much! I love hearing you talk and what you have to say.

[@NoName-ko4ur]

definitely a natural in front of the camera. love this channel. great discovery

[@jarvishebert3001]

I will be trying this as soon as my radish are ready to come out the garden. I love the talking. You are awesome!

[@cynthial8439]

I love your videos and your personality! Haters can suck it!! Also thank you for this recipe, I’m gonna use it for Banh mi 😊

[@bradtippa7523]

This is necessary for Banh Mi!

[@nancycerra8076]

I love your recipes, I love to listen to you talk while cooking...it’s what makes your channel very enjoyable and informative!!! You do you!!!❤️🥰❤️

[@ladyrisa619]

thanks for the video. i enjoyed hearing you talk. i plan to pickle some carrots soon.

[@jenniferherrera9230]

Just stumbled upon your channel and immediately when you started rambling I was like Im gonna like this KZbinr! Thank you for the tutorial! ☺️

[@saraha7382]

Love your rants!! Thanks for making this vid, cant wait to make these... soon as i get to the uwajimaya...

[@blairseibert1778]

Thank you so much. I'm so happy to find you as a vegan who LOVES pickled turnips. I think I can use the same liquid.

[@1BethMcBeth]

Yayyyyy! Lisa? I am soooo stoked you made this video!!!! Thank you, Thank you, THANK YOU!!!! AND- Keep on talkin'...I, personally love hearing what you have to say! Love ya girllll!~Beth from FL🌴

[@jbell9179]

I don't think you talk too much...it's actually calming for me to listen to (especially since I am not a talker lol) Chatter away! Good video👍

[@thajilaholaiya8460]

Thank you for sharing this family recipe! I'm excited to try it. Keep up the great work! Really love your channel!

[@Grams0ren]

I love your chatting!! For me it is relaxing

[@truthseeker5496]

Oh my goodness! You are so real! I love it! You be you. Don’t let anyone’s negative opinion make you feel bad. Real is better than fake. Thanks for your info💕

[@TheKitch3nSquirr3l]

Easy recipe and a great snack. I'm addicted to these! I just ate a whole jar. I also added some Thai chilies to a jar for a little kick. Very tasty as well. Thanks for all your great videos.

[@jupiterb3874]

I like your braid. I learned to French & Dutch braid during stay-at-home order so it's summer of the braid for me. Thx for pickle recipe!

[@Thevietvegan]

Haha the french braid is a lifesaver because if i just wear my hair in the same high ponytail all the time it'll weaken my hair where I tie it 😅

[@moxen001]

Please, please, release a cookbook that I can purchase! I’m collecting Vietnamese cookbooks and teaching myself how to cook this amazing food.

[@jeffreysalem2735]

Thanks for the help. Giving it a try right now.

[@trishphan2192]

I tune in for the talking, the cooking, the perspective, all of it!! Keep doing what you are doing!

[@theartoflovingwe1860]

I literally watch your channel for the incredible down to earth chats and amazing food! Its the perfect combination of chill vibes and epic vegan recipes! The fact people feel so entitled to getting their way that they would go on YOUR channel to tell you to change it is just as ridiculous as calling a tv show to tell them to change the tv show because there's too much talking XD you keep doing you sis

[@Cali62825]

Thanks for this video. You’re the only one who I’ve seen heat the pickling liquid!

[@pauliniemeanie]

my mom use to call them white carrots growing up too. was very confused since I never saw one lol

[@Thevietvegan]

Ahaha yep my mom still calls it white carrot but I remember asking the grocery store and they gave me parsnips and i was like... oh no this is not it fam. XD

[@pauliniemeanie]

@@Thevietvegan bamboozled by our moms!

[@ozsaul]

Talk as much as you want. I love the content but also like to see real people. Thank you for sharing.

[@GreginND]

I love this. I make something similar for my vegan banh mi sandwiches I serve at my winery. I use a walnut pate and a lemongrass infused soy curl in my sandwich. I do add a little bit of salt too. By the way, this pickling liquid works great on regular red or French breakfast radishes. Yum.

[@Thevietvegan]

Yummm! I love pate! That reminds me I should make a video of the pate recipe I put out on the blog

[@filinarovinson2979]

The more you say the more we can learn..we come to your channel for that. Thank you ❤ Forget what they say 😊

[@kimkillett4895]

Yes, talk as much as you like. I love to hear you talk and explain things. Those who don't like it. DON'T WATCH!💯👍🙂❤️✌️ONE LOVE

[@drunkenatheist]

Good lord, do people expect your videos to be silent? 🤦‍♀️🤦‍♀️🤦‍♀️ I was literally just checking out this recipe on your blog the other day. I haven't made pickled carrots in forever and I NEED them for all of the foods.

[@katiaantonova6949]

Exactly what I was looking for. Love your channel too! 🙂

[@trackingmylifeaway1931]

i love listening to what you have to say even if it’s random things, you make my days! ❤️

[@daenerystargaryen]

I'm a grumpy introvert that doesn't like people talk too much (or at all) but for some reason you're adorable :D subbed ^^

[@glitch84-]

Yeah, Lisa, I love this recipe!!! What other vegetables would you suggest using, aside from those? Daikon is not always available here, but like zucchinis, cucumbers... Peppers? Onions? Tomorrow i have a barbecue, i'll try to make these in time and giving them to friends!

[@Thevietvegan]

I don't know if the sweetness lends well to all vegetables, but I tend to do a 1:1 ratio of water to vinegar and adjust sweetness + peppercorns/spices/whatever to my taste for regular quick pickles (like the onions in my What I Eat In A Week...I think I only used like 1-2tbsp of maple syrup) But yeah, onions, cauliflower, radishes ... i'm not a huge pickler haha, but I've been meaning to do more!

[@glitch84-]

@@Thevietvegan thank you! I'll try some combinations and see how they come out. You are a treasure

[@rebekahkasper6126]

If you live in the US, red radishes are pretty easy to find and might work as a good replacement for daikon!

[@glitch84-]

@@rebekahkasper6126 i'm super late, but thank you! I'm from italy actually

[@glitch84-]

@@Thevietvegan i don't have ig so i'll update you here. I did this with a purple cauliflower and it was very nice! I'm going to try it with zucchinis because i have a lot of them in my garden! Thank you again!!!

[@careTWOdance]

I just did quick pickling the other day before watching this, and now I want to do carrots and daikon radish like this!

[@caitlintuttle2761]

I absolutely watch your videos to listen to you talk and the fact that you’re also making delicious vegan food is just a bonus. 😂

[@ordinaryowls]

the reason the radish is so big is because it's a korean radish (무)! very similar to daikon but as you can see thicker and longer and with a greenish skin. looks so good, i love this in vietnamese dishes and can't wait to make this recipe!!

[@Thevietvegan]

Oh really?! I pulled from under a sign that said daikon XD It tastes exactly the same though!

[@DivineVortex]

Your videos are so real! This is what happens in my kitchen to. So I can relate! ❤️

[@cristivillecourt9133]

I enjoy your videos ! Curious if yoy use white vinegar, pickling vinegar or rice vinegar ?

[@Thevietvegan]

Regular white vinegar here!

[@Heyheekor]

Thank you for the easy recipe!! I love this style pickles

[@steelstrings87]

I watch this channel because of your personality/all the talking lol. Your recipes are great too, but if that's all I wanted I could just google and read a recipe in 40 seconds. The folks that keep coming back are here because we like you as a person. Keep talking to us as much as you want!

[@michellehasty1038]

Chat away Lisa! I love your videos and good for you telling people to go away if they think you talk too much! They don't deserve to watch your channel if they don't appreciate your personality!

[@JustRegi9]

awesome video! ill be making some tonight!!

[@normaharrod5337]

I clicked like right before you said some people don't like the chattiness ahahah I like it!

[@curiousgeorge4608]

Any thoughts on a version more savory than sweet? I have to really watch my sugar intake. Maybe some other herbs?

[@Roman-bw2fo]

Great recipe, I think I'm gonna make it! And you being chatty adds a lot of personality to the videos, it's fun ^^

[@ashleyburks4639]

Love your videos and vibes, been a subbie for 2 going on 3 year's now. Love you!!

[@Thevietvegan]

Aw thank you so much for your support!

[@churchmouse2540]

How about carrot and parsnip. Do you think that might be a good combo?

[@abigailvomelmo1167]

Hi 🙂 ! Your video popped up when I was looking for a Pickled Daikon Radish Recipe. I will definitely try your recipe 😋😋. TYFS!!! I subscribed to your Channel 🥰🥰. P.S. Talk as much as you like! I WILL listen 👍👍😊😊!! I appreciate you!!!

[@strangi7173]

Your skin looks great!!! Thanks for the recipe!

[@BolandFam04]

Thanks for being so Real! I love it.

[@madcitywendy]

I watch KZbin to hear people talk! This looks delicious. I love quick pickling.

[@nmccutcheon2243]

Love these! Super delicious and a great accompaniment to so many dishes. Talk all you want my darling! I’m here for it. Ly

[@IndiaDouroux]

Stay true to yourself. This channel is your world.

[@leidenschaftfaul]

LOL I learned about 5 years ago (I guess?) about this dish from your channel. Everytime I am making it I am looking for your recipe - and alwasys, always, always I am looking at least half an hour for a video. And finally it is there!! Yeah!

[@CherryJuli]

Vietnamese spring rolls are the best. There are so many Vietnamese restaurants where I live with whole vegan menus. I always get those when they have it.

[@Roarling1]

Here the thing I usually don't like channels with the host who talk so much. The difference is the things you are talking about are interesting to me. I genuinely want to hear everything you have to say, I eagerly wait to watch your video on Saturday evening.

[@Thevietvegan]

That actually makes me so happy to hear 😭 I really do talk even more but I cut out all the stuff that is like REALLY irrelevant lol

[@karenandriancontainergardening]

Honey I love what you are making so talk all you want while I take notes. Thanks and take care

[@ghs8956]

Talk all you want,I find a lot of tips that are very helpful.so thanks.

[@jenniferr.2122]

Thank you, will make soon.

[@UP-zz5hc]

Thanks!! Looks so easy to make! I'll try making soon

[@Kx____]

so relaxing~ i also love making pickled vegetables these days, i just made a couple last night :) thank you!

[@dsteele27]

Shared your recipe and will be making these myself. Thanks!

[@aznsketcher]

Do you leave the top off? Can you close the jar after you pour the hot liquid?

[@estebancervantes1747]

I love your commentary soo much 😭🤣🤣. It was amazing thank yoh

[@angelabankert3341]

Love your recipes! Thanks for sharing!

[@vidanueravenkarasu666]

Do you put the containers in the fridge or leave them on the countertop? Thank you so much! I am so excited to make these pickles!

[@Thevietvegan]

In the fridge!

[@vidanueravenkarasu666]

@@Thevietvegan Thank you so much!

[@danielapacitto7735]

I love your chattiness!! Never stop!

[@ingridr173]

I can buy a small amount of them for $3-$4 but it’s way more fun and cheaper to make my own. 💕💕💕. Thank you!

[@Golgibaby]

Your facebook adventures in bread making would be awesome to see on KZbin. Keep up the great work!

[@Thevietvegan]

Haha i thought about filming it but my kitchen is kind of a disaster 😂😂 maybe my next boules!

[@JPMasonDun]

You go, Girl!! Love your channel. People can be soooo cruel. Glad you don’t listen to them.

[@dianebowman4215]

Now that I know how to make these pickles I don’t need to go to the Vietnamese store…thank you!

[@Coberna23]

I only like vegetables in Vietnamese food honestly I can’t wait to make this

[@boebender]

I just “discovered” your channel. Good stuff!! Thanks

[@hermantabanda1905]

Dang girl... you rock! My mouth waters and i can taste that pickles to a bahn mi😝😝😝