Vietnamese Daikon And Carrot Pickles (Do Chua)
Cooking Time:
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Side
Cook Method: Pickle
Cuisine: Vietnamese
INGREDIENTS
- 250g daikon (radish)
- 250g carrots
- 2 tbsp salt
- Pickling Vinegar
- 120ml hot water (to dissolve)
- 5 tbsp sugar
- 240ml water
- 5 tbsp distilled vinegar
INSTRUCTIONS
- 1. Cut carrots and daikon to sticks of desired length.
- 2. Sprinkle salt over carrot and daikon sticks and toss to mix well. Set aside for 15-30 mins.
- 3. Rinse thoroughly with water and squeeze gently to remove excess liquid. Arrange carrot and daikon sticks in jars.
- 4. Dissolve sugar in hot water, add the remaining vinegar and water, and stir to combine.
- 5. Pour pickling vinegar into the jars until the carrots and daikon is submerged. Seal and store at room temperature until pickled to taste; about 1-2 days.
- 6. When ready, refrigerate up to 3 weeks, or until veggies lose their crunch or become too sour.
By Lam Nguyen
