This naturally fermented version of the classic Vietnamese pickle is less sweet and more complex than the quick-pickled carrots and daikon commonly found in sandwich shops. The result is an umami-rich condiment that adds crunch and acidity to everything from bánh mì sandwiches and burgers to rice bowls, tacos, spring rolls, and salads. For a sweeter, more traditional flavor, toss the finished pickles with 2 teaspoons of sugar per cup just before serving.
Fermentation Tips
Leave the peels on. Wash vegetables in cool water, but avoid peeling them. Much of the naturally occurring bacteria that drives fermentation lives on the skins.
Choose your lid. An air lock lid is recommended for this weeklong ferment because it allows carbon dioxide to escape while keeping oxygen out. If using a standard lid, burp the jar daily to release pressure.
Makes 1 quart
Equipment: Wide-mouth 1-quart glass jar, fermentation weight, and lid or air lock lid
Bánh Mì Pickles
Ingredients
- 1 small daikon radish, julienned
- 4 carrots, julienned
- 4 teaspoons kosher salt
- 1 jalapeño, stemmed and thinly sliced
- 1 large garlic clove, thinly sliced
- 1 tablespoon fish sauce (optional)
Instructions
- Place daikon and carrots in a large bowl and toss with salt. Let stand for 20–30 minutes, until vegetables begin to release their moisture.
- Pack a handful of julienned vegetables into the jar, then add some of the jalapeño and garlic. Adjust heat by adding more or fewer jalapeños or by removing seeds and membranes. Continue layering until all vegetables are packed tightly into the jar. If using, drizzle fish sauce over the vegetables. Press down firmly to encourage the vegetables to release enough liquid to create a natural brine.
- If vegetables are not completely submerged after pressing, top off the jar with a 2 percent salt brine. To make a
- 2 percent salt brine, dissolve 1 tablespoon kosher salt in 2 cups of non-chlorinated water before adding it to the jar.
- Add a fermentation weight to keep the vegetables submerged and cover with an air lock lid. Ferment at room temperature (about 64–75°F), out of direct sunlight, for 7–10 days, depending on the ambient temperature.
- Begin tasting after 5 days. When the pickles have reached the desired tang and acidity, remove the weight, seal the jar, and refrigerate. The pickles will continue to develop slowly in the refrigerator and are best enjoyed within about 6 months.
Stephanie Cameron was raised in Albuquerque and earned a degree in fine arts at the University of New Mexico. She is the art director, head photographer, recipe tester, marketing guru, publisher, and owner of edible New Mexico and The Bite.
