Do Chua (Pickled Daikon & Carrot)
Vietnamese-style pickled carrot and daikon serves as an accompaniment for banh mi sandwiches and other dishes.
Servings 10
Calories 55kcal
Ingredients
- 3 medium carrots julliened, or cut into thin matchsticks
- 1 medium daikon julliened, or cut into thin matchsticks
- 1 teaspoon coarse pickling salt
- ½ C granulated sugar
- 1 C water
- ½ C white vinegar
Instructions
- Clean and sterilize a large (3 C) glass mason jar.
- Place the carrots and daikon into a colander with 1 teaspoon of coarse pickling salt (if you don't have that, use kosher salt). Gently massage the salt into vegetables for about 1 minute. Set aside for 5 minutes.
- The vegetables will have produced some liquid. Gently press the vegetables against the colander to remove the excess moisture.
- Use clean chopsticks to place the carrots and daikon into the sterilized jar.
- In a small saucepan, add ½ C granulated sugar, 1 C of water, and ½ C white vinegar. Heat over medium heat until the mixture comes to a rolling boil. Give it a whisk to dissolve all the sugar.
- Carefully pour the hot liquid into the jar with the carrot and daikon. Ensure that the vegetables are submerged in the vinegar-sugar solution.
- Cover the jar with a piece of parchment paper (to avoid any reaction with the vinegar to the metal from the lid) and tightly seal with the lid.
- Store in the refrigerator. Do Chua is ready to eat after 30 minutes, but will taste better after storage for a week.
Notes
Do Chua may be used on banh mi sandwiches, or in bun vermicelli bowls.
Nutrition
Calories: 55kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 254mg | Potassium: 136mg | Fiber: 1g | Sugar: 12g | Vitamin A: 3057IU | Vitamin C: 9mg | Calcium: 17mg | Iron: 1mg