The Vietnamese name for this fast pickle literally translates as “sour stuff.” Although it doesn’t sound enticing, it is exactly what you want to serve whenever you need a simple garnish (or side) that is tart, sweet, and crunchy. I keep a jar of it in the refrigerator for stuffing baguette sandwiches (page 34), for serving alongside grilled meats such as Grilled Garlicky Five-Spice Pork Steaks (page 143), and for adding to Duck and Chinese Egg Noodle Soup (page 220). Some people like the vegetables on the sweet side, but I prefer a tangy flavor and therefore use less sugar. When selecting daikons, look for evenly shaped, firm, smooth, unblemished roots.
Sometimes the daikon develops a strong odor as it sits in the jar. This doesn’t mean that the pickle has gone bad. Before serving it, open the jar and let it sit for about 15 minutes to allow the odor to dissipate.
