Updated: Jun 14
Vietnamese Daikon and Carrot Pickles - Do Chua
Makes about 3 cups
1 large carrot, peeled and cut into thick matchsticks 500gms daikon, no larger than 5 cm in diameter, peeled, cut into thick matchsticks 1 cup boiling water
1 teaspoon salt 1/4 cup sugar 1/2 cup rice vinegar
Place the carrot and daikon in a sterilised jar.
Combine boiling water, salt, and sugar into a bowl and stir until salt has dissolved. Add rice vinegar and let cool.
Pour over the vegetables. The brine should cover the vegetables. Let the vegetables marinate in the brine for at least 1 hour before eating.
They will keep in the refrigerator for up to 4 weeks.
Recipe from: Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors