Daikon-Carrot Pickle (Do Chua)
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WHY THIS RECIPE WORKS
Do chua is a Vietnamese quick-pickled carrot and daikon condiment that is served on banh mi sandwiches or as an accompaniment to bánh xèo crepes, summer rolls, or bun cha. To crisp the shredded carrots and daikon, we let them sit with a sma... Read More
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
This pickle is quite pungent. Cover it tightly before storing it in the refrigerator. The aroma will dissipate soon after the pickle is uncovered.
Combine daikon, carrots, 1 teaspoon sugar, and ½ teaspoon salt in large bowl and let sit until vegetables are partially wilted and reduced in volume by half, about 30 minutes. Meanwhile, in second bowl, whisk vinegar, water, remaining ⅓ cup sugar, and remaining ¾ teaspoon salt until sugar and salt are dissolved.
Transfer daikon mixture to colander and drain, pressing on solids to remove excess moisture. Add daikon mixture to vinegar mixture and toss to combine. Let sit for 30 minutes at room temperature, then serve. (Pickle can be refrigerated for up to 1 week.)