Pickled Carrots and Daikon (Do Chua)
Total time1 hr 25 min
Prep time20 min
Cook time5 min
4.5(23)
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Learn more →Ingredients
8 servings
- 1 lb daikon radish, peeled and julienned into 3-inch matchsticks
- ½ lb carrots, peeled and julienned into 3-inch matchsticks
- 1 tsp salt
- 1 tsp sugar
For the brine
- 1 cup rice vinegar
- 1 cup water
- 4 tbsp sugar
- 1 tsp salt
Instructions
- 1
Place the julienned daikon and carrots in a large bowl. Sprinkle with 1 tsp salt and 1 tsp sugar, toss to coat, and let stand for 10 minutes until the vegetables have released some liquid and feel slightly limp.
- 2
Rinse the daikon and carrots under cold running water, then squeeze out as much liquid as possible with your hands. Transfer to a clean 1-quart jar or airtight container.
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