To continue the tasty theme of Asian style pickles, here’s another great recipe for you. Do chua is Vietnamese daikon and carrot pickles that are served alongside a variety of dishes, in salads and in famous Banh Mi sandwiches.
You will need:
- About 1 lb daikon
- About ¾ lb carrots
- A generous pinch of salt
Marinade:
- 1 cup table vinegar
- 2 cups water
- 5-6 Tbsp white sugar (it should be really sweet!)
- 2 tsp salt
In a pot, combine water, vinegar, salt and sugar. Heat until the salt and sugar get completely dissolved. Remove from the heat and let cool down to a room temperature.
Meanwhile peel and grate carrots and daikon into thin strips using a Mandolin, Borne or Benriner grater or a julienne peeler. Put into a large bowl and toss with salt. Let stand until daikon and carrots release some water and slightly diminish in volume. Rinse thoroughly in a colander and shake it well to remove as much water as possible. Return the veggies to the bowl and cover with the cold/tepid marinade. Let sit in the fridge at least overnight before eating.
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