Vietnamese Pickled Carrots and Daikon Radish (Đồ Chua)
Directions
- 1In a sieve, combine julienned carrots, daikon radish, and 2 tsp salt; mix well and let sit for 10-15 minutes until softened and water is released.
- 2Rinse the vegetables under cold water to remove excess salt and squeeze well to remove excess water.
- 3In a jar, combine water, 1 1/2 tsp salt, sugar, and vinegar; mix until dissolved.
- 4Add the prepared carrots and daikon to the jar, pushing them down until fully submerged in the brine, then refrigerate for at least 30 minutes before serving.
Ingredients
- 5 oz daikon radish, julienned
- 5 oz carrots, julienned
- 2 tsp salt
- 1/3 cup distilled white vinegar
- 1/4 cup sugar
- 1 cup filtered water
- 1 1/2 tsp salt
Equipment
sievevegetable peelerjulienne peelerheat safe air tight jar
Tips
- Salt the vegetables to draw out moisture and allow the brine to penetrate faster.
- Use a julienne peeler for consistent results.
- Ensure vegetables are fully submerged in the brine.
- If julienned pieces are too long, trim them so they are not noodle-like.
- Dissolve salt and sugar in 1/3 cup of boiling water before topping with 2/3 cup of cold water.
- Though ready in 30 minutes, the pickles taste even better if left overnight.
- Daikon radish may have a strong, potent smell when pickled; this is normal.
- Store in an airtight container for up to 2 weeks using clean utensils to maintain freshness.
