Đồ Chua - Vietnamese pickled carrots and daikon
Đồ chua – Vietnamese Pickled Carrots and Daikon – is a combination of crunchy, tangy side dish that balances rich and savory Vietnamese meals with just a few steps – julienne, mix, and soak – you can make a batch that keeps in the fridge for weeks.
Equipments
- 1 glass jar
- 1 Mandolin slicer
Ingredients
- 600 gram Sliced daikon (approximately 1 large daikon or 2-3 medium daikon)
- 200 gram Sliced carrots (approximately 1 medium carrot)
- 1 tbsp salt
- 1 tbsp granulated sugar
- 3/4 cup hot water
- 1/5 cup white vinegar
Instructions
- Make the brine - Dissolve salt and sugar in hot water, bring to a boil, then add vinegar. Remove from heat and let it cool completely.
- Prep the veggies - Peel the daikon and carrot, then cut them into thin matchsticks.
- Salt them - Toss the veggies with salt and let them sit for 30 minutes. This draws out extra moisture and keeps them crisp.
- Rinse and squeeze - Rinse well under cold water, then squeeze out as much water as you can — a dry veggie pickles better.
- Jar it up - Pack the veggies tightly into a glass jar and pour the cooled brine over them until fully submerged. Seal and leave at room temperature for 24 hours, then move to the fridge. Stays fresh for up to 1 month.
Notes
Tony's tip: Make this a day ahead — the flavor gets better overnight!