Vietnamese pickled carrot daikon recipe
Friday, August 31, 2018
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Pickling is an interesting cooking process, it is an ancient preservation technique which creates an environment inhospitable to bacteria.
I pretty much enjoy of doing pickling, it’s like a mood-treatment in my kitchen where I can be creative of doing experiment with both vegetables and fruits.
There are many sources to describes the process briefly, easy to follow method and also the tips and tricks. Here is one of my favourite easy pickle and will be added to my recipe collection, Vietnamese Pickles with Carrot and Daikon Radish (Đồ Chua), its from my preferable cooking blog that I follow many years ago.
ps: I just modified the shape according to my liking
Vietnamese pickled carrot daikon
Cuisine: Asian
Preps: 15 minutes
Calories: 27 cal
Ingredients
1/2 lb. carrots - julienned or cut into thin match-like strips *i modified to coins thin slices
1/2 lb. daikon radish , cut same as carrots
4 cups water , slightly warm enough to dissolve the salt and sugar
3 tablespoons sugar
2 tablespoons salt
1/2 - 3/4 cup distilled white vinegar or rice vinegar, (start with 1/2 cup and taste the mixture. If you like it more tangy/vinegary, add few more vinegar to taste
(US Customary - Metric)
Directions
In large pitcher or large bowl, mix water, vinegar, sugar and salt until everything is dissolved and combined well.
Place carrots and daikon in a clean, sterile jar. Fill with vinegar mixture until carrots and daikon are completely covered in liquid.
Cover jars and set in the refrigerator to pickle for at least overnight. Our ideal timing is to let the pickles sit for 3 days before eating. Pickles can last for about 3 weeks in the fridge. I like my pickles to sit for at least 3 days so that the carrots and daikon become more flavorful and sour. They will definitely be more pungent. You can eat them the next day and they'll be less vinegary, and definitely less pungent.
Note: For easiest results, I use a mandoline to make the initial slices
