• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • recipes
  • drink
  • dining out

The Delicious Life logo

menu icon
go to homepage
  • recipes
  • drink
  • dining out
    • Facebook
    • Instagram
    • Twitter
  • search icon
    Homepage link
    • recipes
    • drink
    • dining out
    • Facebook
    • Instagram
    • Twitter
  • ×

    Home » dating » Momofuku Pickled Carrot and Daikon {recipe} - It Matters So Much More

    February 2013 dating

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

    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

    INGREDIENTS

    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

    DIRECTIONS

    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.

    You May Also Like...

    • PERFECT PICKLED ONIONS [recipe]
      PERFECT PICKLED ONIONS [recipe]
    • Sausage, Kale, and Cannellini Bean Stew {recipe} - Made a Point
      Sausage, Kale, and Cannellini Bean Stew {recipe} - Made a…
    • Baby, I Have Something to Tell You - Pili's Tacos
      Baby, I Have Something to Tell You - Pili's Tacos
    « Wang Tcheng, Anaheim {restaurant} - Everybody...Tonight
    Dom Pérignon Rosé 2000 'Wild Panther' {wine} + Purple Mani with Pink Purple Leopard Accent {manicure} »

    Sharing is caring!

    • Facebook
    • Twitter
    • Email

    Reader Interactions

    Comments

    1. joecartoon22 says

      February 18, 2013 at 11:24 am

      i think you need a drink

      Reply
      • Sarah J. Gim says

        February 18, 2013 at 2:12 pm

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

        Reply
    2. EricH. says

      February 19, 2013 at 3:55 pm

      I think I need a drink too...sorry Sarah...

      Reply
    3. anna says

      February 20, 2013 at 11:41 pm

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

      Reply
    4. martin says

      September 16, 2016 at 5:20 am

      The Brine must be boiling hot when I pour it?

      Reply
      • TheDelicious says

        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!)

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published.

    Recipe Rating




    Primary Sidebar

    Follow Me

    • Facebook
    • Instagram
    • Twitter

    if you shop on Amazon starting from here, TDL gets a teeny tiny affiliate commission!

    just a regular ol' ad

    Recent Posts

    quinoa tabbouleh with kale and cherries

    Quinoa Tabbouleh recipe with Kale and Cherries

    Latkes and Smoked Salmon Platter Recipe

    Cranberry, White Cheddar, Brie Grilled Cheese Sandwich Recipe

    pomegranate salsa in glass bowl with poemgranate seeds and lemon wedges on side

    Pomegranate Salsa [recipe]

    Copyright © 2022 · The Delicious Life