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Recipe: Daikon Radish and Carrot Pickle

This recipe can be amended to suit your preference, for example by adding slightly more sugar for a sweeter pickle, or by changing the ratio of carrot and daikon. Use in dishes such as Banh Mi, or on the side as a salad.


2 large carrots, 500-600g
1 medium daikon, 500-600g
1tsp salt
2tsp plus 200g caster sugar
300ml rice vinegar

Cooking Method

Serves 2

1. Using a julienne peeler, or with a sharp knife, cut the carrot and daikon into match sticks no longer than 3 inches. You may need to cut the carrots in half, and the daikon into thirds before slicing.

2. In a large bowl place the carrot and daikon with the salt and 2tsp of sugar, then rub with your hands until the vegetables start to soften. This should take 2-3 minutes and they are ready when the vegetables are bendy but don't snap.

3. Rinse with cold water to remove any excess salt or sugar and then gently dry with kitchen paper. Return the vegetables to the bowl, or into a air-tight container if you're going to store the pickle.

4. In a separate bowl whisk together the remaining sugar, vinegar and add 200ml of warm water. Pour over the vegetables and cover the bowl, or clip tight the container. Leave to marinade for at least 1 hour before using.

Note: the vegetables can be kept in an air tight container in the fridge for up to 4 weeks.