Banh Mi Pickled Carrots

| 2/20/2020 2:10:00 PM


Yield: 1 quart (liter)

This recipe is inspired by Bánh Mì, a vibrant and delicious Vietnamese sandwich loaded with fresh carrots, daikon radish, jalapeño, and cilantro. These vegetables are usually quick pickled in a sweetened vinegar. We instead ferment the typical toppings to naturally create a vinegary tang, add the digestive power of probiotics, and enable you to simplify meal prep.

Use Bánh Mì Pickled Carrots to add texture, moisture, and tons of flavor to any dish. A Grilled Chicken Bánh Mì Sandwich, a Bánh Mì Burger with Sriracha Mayo, or Spring Rolls with Bánh Mì Pickled Carrots are just a few of the possibilities I share below.

Fermentation Length: 7 to 10 days
Salt Percentage: 2.0% (see Recipe Notes)

When purchasing daikon radish, look for ones no more than 2 inches in diameter because the smaller size tends to have a nice flavor and some wonderful sweetness. Really young daikon - less than 1-inch thick – can be tasteless, and older fat daikon radish can be hot and bitter. 

2/21/2020 6:37:14 PM

WOW!! Just yesterday my partner and I were discussing how to skirt around the carbs in one of our favorite sandwiches - the Bánh Mi! I can't wait to get this one going! I concur that Red Boat is a really good brand of fish sauce. I like Bill's (another commenter) idea of sweet chili sauce for dipping spring rolls in :) Thanks!

2/21/2020 12:18:07 PM

This sounds great and will try this weekend. I'd like to grate the carrots to a little smaller than julienne; can it be used in this? I have fairly loose fitting dentures at the moment. Oh, and another dipping selection for the Spring rolls might be sweet chili sauce.

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