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
- 1 1/2 lb Sliced daikon (approximately 1 large daikon or 2-3 medium daikon)
- 1/2 lb Sliced carrots (approximately 1 medium carrot)
- 1 tbsp salt
- 1 tbsp granulated sugar
- 3/4 cup hot water
- 1/5 cup white vinegar
Instructions
- Add salt and granulated sugar to a pot, mix to dissolve, and boil on high heat. Once it hits a boil, add vinegar, remove from the heat, set aside, and let it cool to room temperature.
- While the water is cooling, peel the daikon and carrot, then julienne them into small matchsticks. The images above show detailed step-by-step instructions on julienne daikon and carrots.
- In a large bowl, evenly sprinkle sliced daikon and carrots with salt and toss to coat. Soak for 30 minutes.
- Rinse thoroughly to remove the salt and, in small handfuls, and squeeze as much moisture as possible.
- Add the julienned daikon and carrots into a jar, then pour the pickling water to the top. Close the lid and let it sit at room temperature for 24 hours, then put it in the fridge for storage.