I love do chua! I’ve bought these tangy pickled carrots and daikon on occasion at the salad bar at Whole Foods yet it never occurred to me that I should be making them myself. They are so simple to prepare and not only are they delicious piled high in a banh mi sandwich, they are a refreshing side that goes well with a summer lunch of cool tofu and brown rice salad or stuffed into silky spring rolls.
I liked the idea I read in a few recipes of tossing the carrots and daikon with a bit of salt and sugar and mixing them for a few of minutes until they begin to soften. This also helps to expel some of the water that is then drained before adding the brine. These pickles are crunchy and have the perfect balance of sweet and tangy.
Vietnamese Carrot & Daikon Pickles ~ Do Chua
2 Pint Jars
Ingredients
1/2 pound julienned carrot
1/2 pound julienned daikon
1 teaspoon kosher salt
2 teaspoons sugar
1/2 cup rice vinegar (not seasoned)
1/2 cup white vinegar
3/4 cup water
1/2 cup sugar
2 teaspoons kosher salt
Preparation
Place carrots and daikon in a large bowl and sprinkle with 1 teaspoon kosher salt and 2 teaspoons sugar. With clean hands gently mix the vegetables for about 2 minutes. The daikon will soften a bit (flexible and will not break when bent) and water will have pooled at the bottom of the bowl. Pour vegetables in a colander and rinse under cool water. Drain well and divide evenly into 2 pint jars.
Combine rice vinegar, white vinegar, water, sugar and salt in a large measuring cup, mixing to dissolve the sugar and salt.
Pour brine over carrots and daikon making sure they are submerged in the liquid. Cover and refrigerate until ready to use. I’ve read they will last up to 4 weeks in the refrigerator. That may be true if you make a very large batch of pickles however we gobbled these up in just a couple of days.