Do Chua (Vietnamese Pickled Carrots and Daikon)
"Crunchy and bright with a briny zip, these julienned root vegetables are the perfect companion for any grilled or roasted meat dish. Recipe source: Saveur"
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (258.8 g)
- Calories 129.1
- Total Fat - 0.3 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 586.3 mg
- Total Carbohydrate - 28.4 g
- Dietary Fiber - 1.1 g
- Sugars - 27.2 g
- Protein - 0.9 g
- Calcium - 27.2 mg
- Iron - 0.4 mg
- Vitamin C - 5.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
To a medium bowl, add the daikon and carrots. Toss with the salt and 2 teaspoons of the sugar. Set aside and allow the vegetables soften until you can bend a piece of daikon so the tips touch without breaking, about 20 minutes.
Step 2
Rinse the vegetables well with cold water, then drain, squeezing to expel any excess liquid. Transfer the vegetables to a clean, quart-sized glass jar.
Step 3
In a medium bowl, stir together the vinegar, 1 cup of water, and remaining sugar until the sugar is dissolved. Pour enough of the liquid into the jar to completely cover the vegetables, discarding any excess. Set aside at room temperature for 1 hour, then use the pickles immediately, or cover tightly and store in the fridge for up to 1 month
Tips
No special items needed.
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