Recipe: Vegetable recipes - Vietnamese pickled carrot and daikon
2022-03:
Made with parsley root instead of daikon. Tastes really nice and no problems with fungi or yeasts during incubation. Parsley root got an interesting meaty-crunchy-chewy texture. Has a strong parsley-root taste, so takes over the flavour a bit, but pleasant.
Next time, cut bigger chunks, it’s more satisfying to eat and more useable as a pickled side dish.
Very good with rice, tofu and laoganma oil.