Daikon and Carrot Pickles (Đồ Chua)
How to make Daikon and Carrot Pickles (Đồ Chua)
Today we are going to make Daikon and Carrot Pickles. It is one of the most popular side dishes throughout Asia. It is sweet, sour and salty, I find it very refreshing. Each country has its own way of making it and we are going to make Vietnamese version - Đồ Chua. It goes so well with rice, noodles, salad and even sandwiches.
Does it sound exciting? Let's start cooking!
🔗 LINK FOR RECIPE
By the way, I have many questions about the Julienne cut which I often use with noodle dishes. Thinly sliced veggies mix well with noodles. The only thing is that it's a bit time consuming 😰So what do I do? I have been using this amazing and inexpensive little tool for years! I highly recommend it to everyone.
OXO Good Grips Julienne Y Peeler
About ½ lb (2cups) daikon radish, cut into Julienne cut
About ½ lb (2cups) carrots, cut into Julienne cut
1 tbsp sea salt
1/4 cup jaggery powder (raw sugar) you can substitute with sweetener of your choice
1/2 cup boiling water
1/2 cup white distilled vinegar
1 cup room temperature water
1) Peel the skin and Julienne cut daikon radish and carrots
2) Sprinkle sea salt. Using the hands, mix until well combined. Let rest for 30 minutes
3) Place in a colander and squeeze to remove as much moisture as possible
4) In a separate bowl, combine sugar and boiling water, mix well until sugar is dissolved
5) Add vinegar and mix thoroughly
6) In sterile jars, place daikon and carrots and pour the pickling solution
7) Add water so that daikon and carrots are submerged
8) Close the lid and give it a shake
9) You can eat it right away or allow it to rest in a fridge for several days
10) It will keep in your fridge for a couple weeks