Pickled Carrot and Daikon
The essential Vietnamese do chua: tangy, lightly sweet pickled carrot and daikon matchsticks that are a must-have condiment for banh mi, rice dishes, and spring rolls. Plan ahead: pickle for at least 1 hour, ideally overnight.
Ingredients
- 4 medium carrots, julienned
- 1 lb daikon radish, julienned
- 2 tsp salt
- 1 cup distilled white vinegar (or rice vinegar)
- 6 tbsp granulated sugar
- 1 cup warm water
Instructions
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1
Julienne 4 medium julienned carrots and 1 lb julienned daikon radish into matchsticks about 2 inches long and 1/8 inch thick.
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2
Place the matchsticks in a large bowl and sprinkle with 2 tsp salt. Toss and let sit for 10 minutes until slightly wilted. Rinse thoroughly under cold water and squeeze out excess moisture. Pat dry.
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3
In a bowl, whisk together 1 cup distilled white vinegar (or rice vinegar), 6 tbsp granulated sugar, and 1 cup warm water until the sugar is completely dissolved.
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4
Transfer the vegetables to a clean jar or container. Pour the pickling brine over them, pressing the vegetables down so they are submerged.
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5
Let sit at room temperature for at least 1 hour before serving. For best flavor, refrigerate overnight. Store covered in the refrigerator for up to 2 weeks.