Vietnamese Carrot and Daikon Radish Pickles (Dồ Chua)
If you’ve ever had a Bánh mì sandwich, you know how delicious these carrot and daikon radish pickles are. Crunchy and fresh, in a sweet and salty brine, these are as good in a rice bowl as they are in a sandwich.
- 2 medium carrots peeled, julienned or cut into thin match-like strips (about 2 cups)
- 1 medium daikon radish peeled and julienned or cut into thin match-like strips (about 2 cups)
- 2 1/2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 cup cold water
- 1/2 cup unseasoned rice wine vinegar
Combine the carrots, radish, sugar, and salt in a large bowl. Using your fingertips, massage the salt and sugar into the vegetables until the sugar dissolves. Add the water and rice vinegar. The pickles can be used immediately, or even better, add them to a mason jar, seal it and refrigerate for up to 1 week.