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Thursday, August 2, 2012

Do Chua (Vietnamese Pickled Carrots and Daikon)

You can't have lemongrass chicken without some Vietnamese pickles.  I love this stuff.  It's so easy to make too!  It's a simple refrigerated pickle recipe.  Nothing fancy.  


Do Chua (Vietnamese Pickled Carrots and Daikon)

2 medium carrots, peeled and cut into matchsticks
1/2 lb. daikon radish (no larger than 2 inches in diameter), peeled and cut into matchsticks
1 tsp. salt
2 tsp. plus 1/2 c. sugar
1 c. rice vinegar
1 c. lukewarm water

1) Place the carrots and daikon in a medium sized mixing bowl and sprinkle with the sale and 2 tsp. of sugar.  Using your hands, knead the vegetables for a few minutes, until water is released from the vegetables.  The vegetables will soften and liquid will pool at the bottom of the bowl.

2) Stop mixing or kneading when you can bend a piece of daikon so that the ends touch but the daikon stick does not break.  the vegetables should have lost about 1/4 of their volume.  Drain the vegetables in a colander and rinse under cold running water.  Press them gently to remove excess water.  Place your vegetables in a 1-quart jar.

3) To make the brine, in a small bowl, combine the 1/2 c. sugar, rice vinegar and water.  Stir to dissolve the sugar.  Pour the brine over the vegetables.  The brine should cover the vegetables completely.  Place the jar in the refrigerator.  Allow the vegetable to sit for at least 1 hour (longer if possible) before eating.  They will keep in the refrigerator for up to 4 weeks.  


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