Vietnamese Carrot & Daikon Pickles (Đồ Chua)


WITH tips + trickS

Carrots (You can do as much as you like but I started with 2 large carrots)
Daikon Radish (I used half a fat daikon)

4 cups warm water
3 tbsp sugar
1/2 cup rice vinegar (or substitute for white vinegar)
1 1/2 tbsp salt

1. Cut or shred Carrots and Daikon!
2. Stick em into jars
3. Mix all the brine ingredients together and pour into the jars, making sure all the vegetables are submerged in the liquid (Use a spoon if you need)
4. Store in the fridge and leave to ferment for at least 3 days before eating!
5. Enjoy in Banh Mi or Bun salads!

Elizabeth MiuComment