Ajar of the Vietnamese carrot daikon pickle known as do chua ("sour stuff") can add a welcome pop of color, crunch, and tang to a wide range of traditional dishes including banh mi, bun cha, and other grilled and roasted meats. Large white daikon radish is classic, but can be swapped out for more colorful varieties or even purple turnips. Don’t be alarmed if the pickles turn stinky as they age; simply open the jar and let it air out for 15 minutes before using.
Ingreadients:
- ¾ lb. fresh daikon, peeled and cut into thin matchsticks (3¼ cups)
- 3 medium carrots, peeled and cut into thin matchsticks (1½ cups)
- 1 tsp. fine sea salt
- ½ cup plus 2 tsp. sugar, divided
- 1¼ cups distilled white vinegar
Direction
- To a medium bowl, add the daikon and carrots; toss with the salt and 2 teaspoons of sugar. Set aside and let the vegetables soften until you can bend a piece of daikon so the tips touch without breaking, about 20 minutes.
- Rinse the vegetables well with cold water, then drain, squeezing to expel any excess liquid. Transfer the vegetables to a clean, quart-sized glass jar.
- In a medium bowl, stir the remaining ½ cup sugar with the vinegar and 1 cup water until the sugar is dissolved. Pour enough of the liquid into the jar to completely cover the vegetables, discarding any excess. Set aside at room temperature for 1 hour, then use the pickles immediately, or cover tightly and store in the fridge for up to 1 month.
