Đồ Chua (Carrot and Daikon Pickles)


1 large Carrot

1 Daikon Radish, about same size as carrot

 1 cup cooked Water, room temperature

1/4 cup Vinegar

1/4 cup Sugar

1/2 teaspoon Salt



Preparing Carrot and Daikon Radish

Peel and julienne carrot and daikon. Place them in a bowl with a teaspoon of salt. Mix them well with your hands to extract any impurities. Drain and rinse under cold water, then press gently to extract any excess water. 

In a mixing bowl, combine water, vinegar, sugar and salt. Stir until sugar dissolves. Add the carrots and daikons into the brine. Let it sit for about half an hour before eating. Left overs can be stored in the glass mason jar and  kept in the refrigerator for a month.