Carrot and Daikon Pickle (Do Chua)
Author: vietworldkitchen.com
Recipe type: Side Dish
Cuisine: Vietnamese
- 1 large carrot, peeled and cut into thick matchsticks
- 1 pound daikon, peeled and cut into thick matchsticks
- 1 teaspoon of salt
- 2 teaspoons plus ½ cup of sugar
- 1 and ¼ cup distilled white vinegar
- 1 cup of lukewarm water
- Place the carrot and daikons in a bowl and sprinkle with the salt and 2 teaspoons of sugar.
- Use your hands to knead the vegetables for about 3 minutes to remove excess water from the vegetables.
- The vegetables will soften and liquid will pool at the bottom of the bowl.
- Stop kneading when you can bend a piece of daikon so that the ends touch, but the daikon doesn't break.
- The vegetables should have lost about ¼ of their volume by now.
- Drain in a colander and rinse the vegetables under cold running water and then press gently to get rid of any extra water.
- Transfer the vegetables into two small mason jars or 1 big one.
- For the brine, in a bowl, combine the ½ cup of sugar, white vinegar and water and stir until the sugar is dissolved completely.
- Pour the brine over the vegetables. The brine should cover the vegetables.
- Let the vegetables marinate in the brine for at least 1 hour before eating.
- These pickled vegetables will keep in the fridge for up to 4 weeks.
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/carrot-daikon-pickle/
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