Candida Diet Friendly Pickled Carrots and Daikon (Do Chua)

Total time1 hr 25 min

Prep time20 min

Cook time5 min

Candida Diet Friendly Pickled Carrots and Daikon (Do Chua)

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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
Lakanto Sweetener Monkfruit Classic - 8.29 Oz Truvia Sweet Complete Calorie Free Sweetener From The Stevia Leaf Bag - 16 Oz Truvia Sweet Complete Granulated All-Purpose Monk Fruit Sweetener Splenda Magic Baker Granulated Sweetener Pouch - 16 Oz In The Raw Sweetener Monk Fruititol - 16 OZ
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Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.

For the brine

1 cup rice vinegar
1 cup water
4 tbsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
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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