Đồ chua — pickled carrots and daikon
Crunchy carrot and daikon sticks in a sweet-and-sour pickle.
Active time15 min
CookingNo cooking
Total1 h 30 minResting : 1 h 15 min
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Ingredients
- 225 g carrots
- 450 g fresh daikon radish
- 2 cups of water
- 1 tsp salt
- 2 tbsp salt
- 1 cup of sugar
- 1 cup of rice vinegar
Preparation
Peel the daikon and carrots and cut into thin sticks. Mix with the salt for drawing out moisture and massage. Rest for 10 min, until a daikon stick bends without snapping.
225 g carrots450 g fresh daikon radish2 tbsp salt- knife
- chopping board
- mixing bowl
Rinse the vegetables thoroughly under cold water and squeeze out the water and salting salt. In a container, dissolve the sugar and brine salt in the measured lukewarm water. Stir in the rice vinegar.
2 cups of water1 tsp salt1 cup of sugar1 cup of rice vinegar- colander
- mixing bowl
- spoon
Pack the vegetables into a clean jar. Pour over all the pickle liquid to cover. Close and refrigerate for at least 60 min before serving as a condiment. This is not a room-temperature preserve.
- jar with lid
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration