Do Chua (Vietnamese Pickled Stuff ie. Carrots and Daikon)
For a 12 oz jar, you'll need:
1 medium-sized carrot, julienned
1 small daikon, julienned
1 tblsp sugar
1/2 tsp salt
1/4 to 1/2 cup white vinegar
Those measurements are just guidelines. What I usually do is after julienning the vegetables, I spread them out in a shallow bowl. Then I sprinkle just enough sugar for a light coating. Add a smidgen of salt. Then pour enough vinegar to submerge about half the vegetables.
If I'm eating this right away, I like to use rice vinegar for the lighter taste. If you intend to store these as pickles, then ordinary white vinegar is fine.
After about 15 minutes or so, stir the vegetables so the vinegar is mixed. The carrots and daikon should be lightly pickled after about half an hour.
Store extra pickles in a glass jar and pour the extra vinegar in the jar. Add enough vinegar to fill the jar halfway and fill up the rest with water. Screw the lid on tightly. Store in fridge.
And you've got do chua handy for whenever you want to add pickles to any kind of sandwich.
Read more: http://wanderingchopsticks.blogspot.com/2007/10/do-chua-vietnamese-pickled-stuff-ie.html#ixzz0Zbt0a9Dp
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Hi,
It looks like your blog is an online recipe collection. However, republishing other bloggers' recipes and instructions is a copyright violation. If you like one of my recipes, you're more than welcome to bookmark it, but you cannot republish it. Please remove this post.
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