Saturday, October 15, 2016

Do Chau (Vietnamese Pickled Carrot and Daikon Radish)

Source: Red Shallot Kitchen, January 27, 2013

  • 1/2 pound carrots, julienned or cut into match-like strips
  • 1/2 pound daikon radish, julienned or cut into match-like strips
  • 4 cups water
  • 1/2 cup rice vinegar
  • 1/4 cup sugar
  • 1 teaspoon salt
  • In a large bowl, mix water, sugar and salt. Stir until sugar and salt completely dissolved. 
  • Add carrot and daikon strips into the bowl and mix well.
  • Transfer to sterilized jars. Seal and refrigerate for at least overnight before consuming. It should last about 1 month in the refrigerator.

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