Pickled Carrots and Daikon (Print Version)
# Ingredients:
01 -
2 big carrots (about 225g)
02 -
1 large daikon radish (roughly 225g)
03 -
1 teaspoon of salt
04 -
120g white sugar (just over ½ cup)
05 -
315ml of white vinegar (a little over 1¼ cups)
06 -
250ml warm water (1 cup)
# Instructions:
01 -
First, peel the daikon radish and carrots. Slice them into thin matchstick-sized pieces.
02 -
Add the vinegar, warm water, sugar, and salt to a mixing bowl. Stir until there’s no more grit from the sugar and salt.
03 -
Take a clean jar and fill it about 75% full with the julienned veggies. Pour the brine mixture over, making sure everything’s fully covered.
04 -
Put the lid on tightly and pop the jar in the fridge. Let it sit overnight. It’ll keep well for up to three weeks if refrigerated.
# Notes:
01 -
Đồ Chua, as it’s called in Vietnamese cooking, is a tangy crunchy side often paired with banh mi or served alongside other classic Vietnamese dishes.