Pickled Daikon Radish and Carrot
Pickled daikon radish and carrot, also known as "do chua" in Vietnamese cuisine, is a popular condiment that adds a sweet and tangy crunch to a variety of dishes. This traditional pickled vegetable mixture is commonly used in banh mi sandwiches, spring rolls, and as a side dish in Vietnamese cuisine. The combination of the slightly spicy and earthy flavor of daikon radish with the sweet and crunchy texture of carrots creates a delightful balance of flavors and textures that enhances the overall dining experience.
Prep Time:
20 mins
Additional Time:
5 hrs
Total Time:
5 hrs 20 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Step 1
Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.
Nutrition Facts (per serving)
70
Calories
0g
Fat
17g
Carbs
1g
Protein
Complement
The pickling process involves marinating the daikon radish and carrot in a mixture of vinegar, sugar, and salt, which helps to preserve the vegetables and infuse them with a deliciously tangy and sweet flavor. The result is a versatile and refreshing condiment that can be enjoyed on its own or as an accompaniment to a variety of dishes. Whether used as a topping for tacos, a side dish for grilled meats, or a crunchy addition to salads, pickled daikon radish and carrot adds a unique and refreshing element to any meal.
