This may sound weird but I find chopping vegetables therapeutic. Not in the stress-relieving-pretending-to-chop-someone type but more of the meditative sense. I felt like chopping so I decided to make a batch of easy Vietnamese Pickled Daikon & Carrots aka Do Chua. It’s a really easy recipe and it’s perfect if you want to make your own banh mi sandwich creation or to change up your salads and coleslaw.
The recipe is simple and should be adjusted to the amount of carrots and daikon you chop up. And of course it depends on how tangy, sweet, and/or pungent you like in your pickled vegetables. Good rule of thumb is a 2:1 ratio of daikon to carrots if you prefer more crunch.
PS. I didn’t have the patience to carefully julienned it to matchsticks..it was more like carefully hacked my vegetables.
1 large carrot, julienned
1 daikons (about 1 lb), julienned
1 teaspoon salt
2 teaspoons plus 1/2 cup sugar
1 1/4 cups distilled white vinegar
1 cup lukewarm water
1. Place the carrots and daikon radishes in a large bowl. Sprinkle with 2 teaspoons of sugar and 1 teaspoons of salt. Use your clean hands to toss, kneed, and massage the carrots and daikon with the salt and sugar until well coated. Continue to mix the carrots and daikon with your hands until they begin to soften, about 3 minutes. Then let it sit for about 30 minutes for until they soften and liquid is pooled at the bottom. At this point, when you bend a piece of daikon it shouldn’t break. Drain in a colander, rinse with cold water, then return to bowl.
2. To make the brine, in a bowl, combine the 1/2 cup sugar, the vinegar, and the water and stir to dissolve the sugar. Pour over the vegetables. The brine should cover the vegetables. Let the vegetables marinate in the brine for at least 1 hour before eating. Store brine and vegetables in mason jars (preferably). They will keep in the refrigerator for up to 4 – 6 weeks.
Voila and you’re done!