Đồ Chua - Vietnamese Pikles recipe
The crunch of pickles is something you must be able to master because it's found in numerous Vietnamese recipes. Luckily, Vietnamese pickles (Do Chua) is inexpensive and easy to make!
Equipment
- mandolin slicer - Benriner
- cut-resistant glove
- 16 oz mason jars (wide mouth)
Ingredients
INGREDIENTS
- 1/2 lb (226.8 g) daikon radish
- 1/2 1 lb (226.8 grams) carrots
- 1 Tbsp salt
VINEGAR SOLUTION
- 1/2 1 c boiling water
- 5 tbsp of white sugar granulated
- 1 cup of water
- 4 tbsp of distilled vinegar
Instructions
INSTRUCTION
- Peel the carrots and daikons Cut them using a mandolin slicers ranging from small to medium matchsticks. Smaller cuts will pickle quicker.
- In a bowl large enough, scatter salt evenly , and then toss until coated. Incubate for 15 minutes.
- Rinse thoroughly to get rid of the salt. Then, in tiny pieces, squeeze to release as much moisture as you are able to.
- Fill jars nearly until the top.
VINEGAR SOLUTION
- Boil water, then add sugar, mix until dissolve. Add vinegar.
- The liquid should be added to the containers to completely submerge the carrots and daikon. If needed, add more water to fully cover the vegetables.
- Screw the lids on and store them the container at room temperatures until you can pickle to your liking, then check each 12 or for 24 hours. It typically takes between 2 and 5 days, depending on temperature.
- Cool and refrigerate when you are ready. It can last for three weeks or more or until it becomes too sweet or vegetables have lost their crunch.
Notes
I prefer the taste of daikon over carrots in this recipe. You can mix the proportions of each to suit your taste. I prefer about 85% daikon and 15 percent carrots.