Farmacy And Pickling
Vietnamese Daikon and Carrot Pickles
Quite literally, đồ chua means “sour stuff” — or Vietnamese pickles, in this case. It was a staple in my parents’ house while growing up, and eventually became a staple in my own grown-up house. It’s a very Vietnamese thing and reminds me of all the wonderful home cooking from my childhood. I can eat…
Ingreadient
- 1 cup rice vinegar (or distilled white vinegar)
- 1 cup water
- 1/4 cup sugar
- 1 pound mixed daikon and carrots
- Kosher salt
Direction
- In a small saucepan over medium-low heat, combine the vinegar, water, and sugar, and stir until the sugar is fully dissolved.
- Remove from heat and let the brine cool to room temperature.
- Cut your daikon and carrots into matchsticks about 2 inches long.
- Combine the vegetables in a colander, and toss in a small handful of kosher salt. Mix in the salt using your hands.
- Let the vegetables sit for at least 30 minutes for the salt do its thing. The strips of daikon and carrot will become soft and pliable by this time.
- Rinse them under running water to remove excess salt, then pack the vegetables into your jars.
- Fill the jars with brine until the vegetables are fully submerged. Allow the jars to sit at room temperature to pickle for a few hours.
