Vietnamese Carrot & Daikon Pickles (Đồ Chua)

RECIPE SLIDESHOW

WITH tips + trickS

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

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


METHOD
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