Momofuku Pickled Carrot and Daikon {recipe} – It Matters So Much More

do chua, daikon radish and carrot pickles

What just happened?

And how did it happen so fast?

How did we
How did I let it
Get this far?
Get to this point?
Get beyond repair?

Was it me?
Was it you?

What did I do wrong? What should I have done right? Why didn’t I do this or that or something else differently?

Why didn’t I see it coming? When did it all turn?

Was I expecting too much? Did I not meet your expectation?

Did we not try hard enough? Can we try harder?

What if I had tried harder?
What if I hadn’t said that?
What if I hadn’t done that?

What if?

These questions. There are no answers. They are all wrong and they are all right and

It doesn’t matter.

It doesn’t fucking matter anymore.

And yet it matters so much more than anything ever did or ever will again.

carrots pickled

daikon radish pickled
Like some relationships, there is nothing you can actively do to really fuck up vinegar-pickled carrot and daikon. You set it up, but you just let it happen naturally. If it works, it works.

If it doesn’t, throw it out and start over.

I make these and put them on just about everything. They are perfect for bibimbap, or even just a bowl of steamed brown rice/quinoa. I also eat them straight out of the jar with chopsticks.

Momofuku Pickled Carrot and Daikon Julienne

adapted combination of Vinegar Pickles recipe and Pickled Carrot and Daikon Julienne recipe in the Momofuku cookbook by David Chang

makes however much carrot and daikon you cut and julienne, though it makes 1 quart of brine


carrots, washed, peeled, cut into 3-inch lengths and 3/16-inch julienne
daikon, same as above

for the Vinegar Pickling Brine:

1 cup water, piping hot from tap
½ cup rice wine vinegar
6 tablespoons sugar (I actually used half this, 3 tablespoons, and it was still sweet enough)
2¼ teaspoons kosher salt


Combine water, vinegar, sugar and salt in a mixing bowl and stir until sugar dissolves.

Pack prepared vegetables into two separate quart containers. Split the brine between the two containers, pouring the brine over the vegetables. Cover and refrigerate.

After 1 day, they’ll be good; after 2 days. they’ll be perfect; and they’ll keep for weeks after that.

But you probably shouldn’t let it get that far.

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{ 6 comments… read them below or add one }

1 joecartoon22 February 18, 2013 at 11:24 am

i think you need a drink


2 Sarah J. Gim February 18, 2013 at 2:12 pm

@joecartoon22:disqus i think you’re right. coming up.


3 EricH. February 19, 2013 at 3:55 pm

I think I need a drink too…sorry Sarah…


4 anna February 20, 2013 at 11:41 pm

Wow! An American using the F word in blog-land. I’m impressed!


5 martin September 16, 2016 at 5:20 am

The Brine must be boiling hot when I pour it?


6 TheDelicious September 18, 2016 at 12:40 pm

Hi Martin! No, the brine doesn’t need to be boiling hot! It’s just warm to start with to dissolve the salt and sugar. In fact, you don’t need to start with actual boiling water…it can be very hot water from the tap (if you have good tap water where you live!)


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