Daikon and Carrot Pickle
From vj 17 years ago
- - to make
- Serves 144
This pickle (Do Chua) is used in Vietnamese sandwiches, Banh Mi, as well as as a condiment to other Vietnamese dishes. The flavor is so bright and fresh in your mouth, and it's so fast and easy. This is from the phenomental Into the Vietnamese Kitchen from Andrea Nguyen.
Ingredients
- 1 large carrot, peeled and cut into matchsticks shopping list
- 1 pound of small young daikons, no bigger than 2 inches around, peeled and cut into matchsticks shopping list
- 1 teaspoon salt shopping list
- 2 teaspoons + 1/2 cup sugar shopping list
- 1 and 1/4 cups distilled white vinegar shopping list
- 1 cup of lukewarm water shopping list
How to make it
- First, you must torture the veggies. Place them in a bowl and sprinkle on the salt and 2 teaspoons of sugar.
- Now, begin kneading the veggies for about 3 minutes
- You can stop kneading once you can bend a matchstick of daikon almost in half without breaking.
- Drain and rinse, then press the veggies gently to expel any extra water
- If you plan to eat these soon, put them back into the empty bowl, or transfer them to a 1 quart jar for longer storage.
- Make the brine and pour over the veggie. The brine should cover them.
- After an hour, you can use your pickled veggies, or they'll keep in the fridge for up to 4 weeks.
People Who Like This Dish 3
- temm Hagerstown, MD
- jo_jo_ba Oshawa, CA
- vj Portland, OR
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