Vietnamese Pickled Carrot and Daikon - Do Chua
Vietnamese pickled carrot and daikon is a versatile accompaniment that can be used in a number of Vietnamese dishes.
Servings 5 people
- 300 gm carrots peeled and shredded
- 200 gm daikon peeled and shredded
- 1/3 cup sugar
- 1/3 cup warm water
- 1/3 cup vinegar
- 1/2 tsp salt
- 1 clove garlic optional
Wash the pickling jars with washing detergent.
Add cold water and the washed jars to a big pot and bring to a boil on high heat.
Once the water is boiling, reduce the heat to medium and allow to boil for 10 minutes.
Carefully remove the jars and allow them to dry naturally or with paper towels.
In a mixing bowl, combine the water, palm vinegar, sugar and salt.
In sterilised jars, add the carrot, daikon and garlic.
Pour in the vinegar solution into the jars to cover the vegetables.
Place the jars in the fridge for roughly 45 minutes before serving (Note 1).
- Any cuts that are thicker than a shred will require longer to pickle. Always taste a few strands of pickle before serving to ensure that the flavour has developed.
Calories: 87kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 284mg | Potassium: 283mg | Fiber: 2g | Sugar: 17g | Vitamin A: 10024IU | Vitamin C: 13mg | Calcium: 31mg | Iron: 1mg