Đồ Chua (Pickled Carrots & Daikon)
Pickled daikon radish and carrots.
Equipment
- 1 Mandolin
- 1 Vegetable peeler
- 3 Mason jars with lids
Ingredients
- 3 tbsp salt used to dehydrate the daikon radish and carrots.
- 1½ cup white distilled vinegar
- 1½ cup warm water
- ½ cup sugar
- 1 medium daikon radish julienned.
- 1 medium carrot julienned.
- 3 small mason jars with lid
- 1 red hot chili pepper (optional) cut into pieces for heat.
Instructions
- Peel then wash the carrot and daikon radish.
- Julienne the carrot and daikon radish and place them in a container.
- Add the salt to the vegetables. Mix well and let it sit for 10 minutes at room temperature. The vegetables will start releasing water, which is what you want to see happen.
- After the 10 minutes is up, rinse the julienned vegetables to remove all the salt. I also like to put them through the salad spinner to remove any excess water.
- Place them into the mason jar and set them aside.
- In a separate container, mix together warm water and sugar. Mix until all the sugar dissolves. Then add in the vinegar and mix well. You can adjust the sweetness of the pickling liquid in this step if needed.
- Pour the pickling liquid into the jar containing the julienned vegetables.
- Seal the mason jar with saran wrap then the lid. Leave the jar in the refrigerator overnight before enjoying.
