Vietnamese Pickled Carrot and Daikon

This recipe presents a lacto-fermented variation of the traditional Vietnamese pickle used in banh mi sandwiches. While the traditional version relies on vinegar, this lacto-fermented pickle offers a delightful alternative that complements sandwiches, including banh mi, just as well. The brine incorporates a touch of sugar to enhance the Asian-inspired flavors. These pickles undergo fermentation, which adds a tangy and complex taste profile. Enjoy them in sandwiches or as a flavorful condiment. Once fermented, the pickles can be stored in the refrigerator for up to 12 months.

With these detailed instructions, you can create your own lacto-fermented Vietnamese-style pickles. The natural fermentation process adds depth and complexity to the flavors, resulting in tangy and pickle-y goodness. Enjoy these pickles in banh mi sandwiches or as a versatile condiment that adds a burst of flavor to your favorite dishes.

Yield: About ½ gallon
(fermentation vessel: 2 quarts or larger)

INGREDIENTS:

• BRINE:
• ½ cup unrefined sea salt
• 2 tablespoons sugar
• 1 gallon unchlorinated water
• OTHER:
• 2 pounds carrots, peeled and julienned
• 2 pounds daikon radishes, peeled and julienned
• 1–2 grape leaves (optional)

INSTRUCTIONS:

1. In a large container, combine the unrefined sea salt, sugar, and unchlorinated water. Stir well until the salt and sugar are dissolved.
2. Place the julienned carrots and daikon radishes in a 2-quart (or larger) fermentation vessel.
3. Wedge the vegetables under the shoulder of a jar or ensure there is about 4 inches of headspace in a crock.
4. Pour enough brine into the vessel to completely cover the vegetables. Any leftover brine can be reserved in the fridge for future use (up to 1 week).
5. If desired, place grape leaves over the vegetables. They can help maintain the crispness of the pickles.
6. For a crock, top the pickles and grape leaves with a plate that rests on top of the pickles. Use a sealed water-filled jar as a weight to press down the plate.
7. If using a jar, no follower or weight is needed if the pickles are wedged in place under the shoulder. Simply cover the jar loosely.
8. Place the fermentation vessel on a baking sheet and set it in a cool spot, away from direct sunlight.
9. Allow the pickles to ferment for 7 to 14 days.
10. During this period, monitor the brine level and top off with the reserved brine if needed to ensure the vegetables remain fully submerged. Any scum on top is harmless, but if mold appears, remove it.
11. As the vegetables ferment, they will lose their vibrant color, and the brine will become cloudy.
12. You can start testing the pickles for readiness after this transformation occurs. They should have a pleasingly sour and pickle-like taste, without the strong acidity of vinegar.
13. Once the pickles have reached the desired flavor, transfer them to jars and tighten the lids.
14. Store the pickles in the refrigerator, where they will keep well for up to 12 months.

TIPS:

• When selecting carrots and daikon radishes for this recipe, choose fresh and firm ones. Avoid using carrots with bitter or dark peels.
• If you prefer a milder flavor, reduce the amount of ginger in the recipe. Adjust the ginger to your personal taste preferences.
• If you want to add an extra layer of flavor, consider adding other spices or herbs to the brine, such as garlic, chili flakes, or fresh herbs like dill or cilantro.
• It’s important to use unchlorinated water for the brine to avoid any interference with the fermentation process. If your tap water contains chlorine, you can let it sit uncovered for a few hours to allow the chlorine to dissipate or use filtered water.
• The optional grape leaves help keep the pickles crisp. If you don’t have grape leaves, you can try using oak leaves or cherry leaves instead.
• During the fermentation period, keep an eye on the brine level and make sure the vegetables remain fully submerged. Use a weight or follower to press down on the pickles and ensure they stay under the brine.