Pickled carrot facts for kids

Jars of pickled carrots and daikon

A pickled carrot is a carrot that has been preserved. This means it's kept fresh for a long time. Carrots are pickled by soaking them in a special liquid. This liquid can be salty water (called brine) or vinegar. Sometimes, good bacteria help to sour the carrots. This process is called lacto-fermentation. Pickled carrots are often eaten with Vietnamese cuisine. They are a tasty part of dishes like bánh mì sandwiches.

Pickled Carrots Around the World

Pickling has been a way to preserve food for many centuries. Carrots themselves have a long history. They were first used as seeds, wild roots, and even medicine. The purple carrot was first grown in Central Asia around 900 CE. Today, you can find different kinds of pickled carrots all over the world.

Mexican Pickled Carrots

In Mexico, pickled carrots are called escabeche carrots. They are usually pickled in vinegar. Onions, peppers, and spices are added for extra flavor. These carrots stay crunchy and have a spicy taste. Mexican pickled carrots are often served with meals.

Vietnamese Pickled Carrots

In Vietnam, pickled carrots are very popular. They are often served with appetizers, like Vietnamese egg rolls. You can also find them in dishes such as bánh mì sandwiches and different soups. In Vietnamese-American stores, you can buy pickled carrots and daikon (a type of radish) in large amounts. In Vietnam, street vendors sell them in small plastic bags. These pickled vegetables should be kept in the refrigerator. They can last for a long time there.

Japanese Pickled Carrots

Japanese meals often include pickled fruits and vegetables. These are called tsukemono. They are a very important part of the Japanese diet. People in Japan have been pickling food since before refrigerators existed. This helped food like tsukemono last longer.

There are many ways to make tsukemono. Some are simply salted or soaked in vinegar. Others use special molds and fermentation. One common way to pickle carrots is called misozuke. For misozuke, vegetables are covered in miso paste. This gives them a salty, savory miso flavor.

Another way is called nukazuke. These carrots are fermented in a mix of roasted rice bran, salt, konbu (seaweed), and other things. Nukazuke pickled carrots are usually served with set meals.

Indian Pickled Carrots

In India, traditional pickled carrots are known as gajar nu athanu. They are pickled with mustard seeds. These seeds give them a special flavor and a bit of heat. Indian pickled carrots are usually ready to eat very quickly. They can be enjoyed within 24 hours of being made.