This is the most classic and iconic Banh Mi ingredient!
2–4 SERVINGS
½ pound carrots, cleaned, peeled, and shredded
1 pound Korean daikon radishes (aka lo bak), cleaned, peeled, and shredded
Kosher salt, for cleaning
5 cups Pickling Liquid
BALLS OUT
40–80 SERVINGS
5 pounds carrots, cleaned, peeled, and shredded
10 pounds Korean daikon radish (aka lo bak), cleaned, peeled, and shredded
Kosher salt, for cleaning
12½ quarts Pickling Liquid
1. Make sure both carrots and daikon are shredded to the same size while preparing. We like them less limp and a tad stiff, but still thin and crisp. Transfer to a bowl. Salt shredded veggies and massage well. Let sit for 30 minutes.
2. Next, rinse off salt, squeeze, and shake off all excess water. Place in a container that can handle boiling hot liquids.
Bring Pickling Liquid to a full boil in a pot over high heat. Remove from heat and immediately pour over carrots and daikon. Cover with plastic wrap. Make sure the wrap is flush across and pushed down onto the liquid surface so the veggies are completely submerged. Let cool to room temperature before refrigerating.