Name: Daikon-Carrot Pickle (Do Chua)
Total time: 1 h 10 min
Cuisine: VietnameseAsia
Ingredients: 12 ounces daikon radish , peeled and shredded (about 3 cups); 3 carrots , peeled and shredded (about 2 cups); 1 teaspoon plus ⅓ cup sugar , divided; 1 1/4 teaspoons table salt , divided; 3/4 cup distilled white vinegar; 1/2 cup water

Why This Recipe Works

Do chua is a Vietnamese quick-pickled carrot and daikon condiment that is served on banh mi sandwiches or as an accompaniment to bánh xèo crepes, summer rolls, or bun cha. To crisp the shredded carrots and daikon, we let them sit with a small amount of salt and sugar and then drained them. Then we added them to a tangy-sweet mixture of white vinegar, salt, and sugar.

Before You Begin

This pickle is quite pungent. Cover it tightly before storing it in the refrigerator. The aroma will dissipate soon after the pickle is uncovered.

Instructions

Combine daikon, carrots, 1 teaspoon sugar, and ½ teaspoon salt in large bowl and let sit until vegetables are partially wilted and reduced in volume by half, about 30 minutes. Meanwhile, in second bowl, whisk vinegar, water, remaining ⅓ cup sugar, and remaining ¾ teaspoon salt until sugar and salt are dissolved.

Transfer daikon mixture to colander and drain, pressing on solids to remove excess moisture. Add daikon mixture to vinegar mixture and toss to combine. Let sit for 30 minutes at room temperature, then serve. (Pickle can be refrigerated for up to 1 week.)