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Pickled Daikon and Carrots

Pickled Daikon and Carrots - Do Chua

By: Cindy Lam Lorimer
Prep Time: 1 hour
Cook Time: 5 minutes
Total Time: 1 hour 5 minutes
Servings: 18

Ingredients

Ingredient:

  • 4 cups daikon, julienned
  • 4 cups carrots, julienned
  • 1 Tbsp kosher salt

Vinegar Mix:

  • 2 cups water
  • 1 cup white vinegar
  • ⅓ cup sugar
  • 2 Tbsp kosher salt

Instructions

  • Add 1 tablespoon of salt to veggies and mix in thoroughly. Let it sit for an hour in the fridge.
  • Using a small saucepan, add all the vinegar mix ingredients and bring it to a boil to melt the sugar. Turn off heat. Put vinegar mix in the freezer for one hour so it’s ice cold. The cold mix will make the veggies extra crunchy!
  • After 1 hour, rinse veggies with water and squeeze all water out. Pour cold vinegar mix into the bowl of veggies and thoroughly mix together. Transfer to a pickling jar. Let it refrigerate for at least 24 hours before eating.
  • This will keep for a month if uncontaminated (no double dipping).
  • Serve it in Banh mi or a sandwich, in fish dipping sauce, with banh xeo or any grilled meat and it will be delicious!

Nutrition

Serving: 1portion | Calories: 33kcal | Carbohydrates: 7g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 1189mg | Potassium: 150mg | Fiber: 1g | Sugar: 6g | Vitamin A: 4752IU | Vitamin C: 7mg | Calcium: 19mg | Iron: 0.2mg