I love love love love pickles. I like how pickles jazz up a simple dish with so much crunch, brightness and flavour. I always look forward to the pickle slices in my Big Mac. I must have pickled plums or preserved vegetables with steamed pomfret. And I only eat sour mangosteens.
These were my childhood obsession.
Having established my preference for all things sour and pickly, I’ve been wanting to share this do chua recipe ever since I first made it. It feels like forever. I have no idea why I haven’t yet but this is really really good. You see, this pickles are not overtly sour, or salty or sweet. It has a fine balance of being all three. And it uses fresh daikon and carrot, unlike my childhood obsession filled with preservatives and who knows what.
As the salt and sugar dissolve in the mixture, start cutting the daikon and carrot into matchsticks. Mix them up and place into glass containers. I wouldn’t use metal ones as there is acid in this pickling juice.
This is traditionally used in bánh mì, a French-influenced Vietnamese baguette pork sandwich. I think it’s really good on it’s own as a salad replacement with a slab of steak.
I used it in a sandwich and really loved how well the pickled daikon stood up with the bread and meat. Thơm ngon!
“But now in Christ Jesus ye who sometimes were far off are made nigh by the blood of Christ.” (Ephesians 2:13)
Do Chua (Vietnamese Daikon & Carrot Pickle)
recipe from White On Rice Couple
4 cups water, slightly warm enough to dissolve the salt and sugar
3 tbsp sugar
2 tbsp salt
4 tbsp distilled or rice vinegar
- In large pitcher or large bowl, mix water, vinegar, sugar and salt till everything is dissolved and combined well.
- Place carrots and daikon in a clean, sterile jar and fill vinegar till jar is full.
- Cover jars and set in the refrigerator to pickle for about 3 days. I like my pickles to sit for at least 3 days so that the carrots and daikon become more flavorful and sour. Pickles can last for about 3 weeks in the fridge.