Cookbook
Pickled Carrots & Daikon (Do Chau)
Pickled Carrots & Daikon (Do Chau)
I am sharing this recipe since it was part of the Vegan Banh Mi sandwich that I'd made of Daikon releases a strong aroma when sliced and if one can get past its smell, this pickle recipe is worth it. Did you know that daikon gets sweet when it cook it for a long time? Asians like to use them in braises.
Ingredients:
1 large carrot (about 1/2-1 pound), peeled and thickly grated
1/4-1/2 pound daikons, peeled and thickly grated
1 teaspoon salt
1/2-3/4 cup sugar plus 2 teaspoons
1 cup distilled white vinegar
1/4 cup rice wine vinegar
1 cup warm water
Instructions:
Put the grated carrot and daikon in a mixing bowl.
Sprinkle with salt and 2 teaspoons sugar.
Massage the veggies.
Let sit for about 10 minutes.
They will soften and liquid will pool at the bottom of the bowl.
Drain and rinse under cold running water, then press gently to expel extra water.
Put the vegetables into a glass jar..
To make the brine, in a bowl, combine the rest of sugar, vinegars and water and stir to dissolve the sugar.
Pour over the vegetables.
The brine should cover the carrot and diakon.
Let the veggies marinate in the brine for at least 1 hour before eating.
I like to keep them overnight.
They will keep about a month or so.
Note:
This recipe is very flexible. You can do 50/50 in the carrot/daikon ratio or even 2 to 1 if you like carrot or daikon more. Also you can experiment with the sweetness and the sourness by mixing different vinegars (although it won't be as authentic). You can even make it a bit spicy by adding jalepenos or red pepper flakes to the brine
Enjoy
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