Recipes and Food > Pickled & Fermented Recipes

Vietnamese Pickled Root Vegetables

Name: Vietnamese Pickled Root Vegetables
Prep time: 20 min
Total time: 20 min
Yield: 20
Ingredients: 5 medium Carrots; 2 lbs Daikon radish; 1 cup plus 4 tsp. Sugar; 2 tsp. Salt; 2 cups Warm water; 2 1/2 cups White vinegar

Vegetarian Vegan Gluten-Free Low-Calorie

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Vietnamese Do Chua is a sweet and tangy pickled side dish made of carrots and Japanese daikon radishes. This pickled dish is traditionally served on Vietnamese sandwiches, but it can also be enjoyed with pretty much any main dish on the side. Our favorite ways of enjoying them are either in a breakfast wrap or in a hot dog - yum! Try this easy recipe today, it's such a refreshing and healthy treat to have in the fridge.

Prep Time 20 minutes

Serves: 20

Difficulty Level: Low

Ingredients for Vietnamese Pickled Carrots and Daikon:

Carrots - 5 medium (peeled and cut into matchsticks)

Daikon radish - 2 lbs (peeled and cut into matchsticks)

Sugar - 1 cup plus 4 tsp.

Salt - 2 tsp.

Warm water - 2 cups

White vinegar - 2 1/2 cups

Method of preparing the Vietnamese Pickled Carrots and Daikon:

Place the vegetables into a big bowl. Sprinkle 4 tsp of sugar and 2 tsp of salt over them and massage the sugar and salt into the veggies until they're well coated.
Proceed to mix the vegetable until they soften. The vegetables are ready when you can bend a piece of the daikon without breaking it.
Place the vegetables into a colander and rinse well with cool water. Let them drain for 5-10 minutes.
Meanwhile, mix 1 cup of sugar, the warm water, and the white vinegar until the sugar is completely dissolved.
Transfer all the vegetables into sealable jars and cover with the pickling liquid. Seal the jars and refrigerate for at least 8 hours or overnight.
You can store the pickled carrots and daikon in the fridge for up to 4-6 weeks.

Source: Simplyrecipes.com

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