Vietnamese pickles, or đồ chua, are a staple side dish in the Vietnamese cuisine. Made from carrots and daikon radishes, these pickles are known for their sweet, sour, and crunchy profile. They pair perfectly with dishes like banh mi sandwiches, grilled pork vermicelli, banh xeo, and more.
Ingredients:
- 1 large carrot
- 1 medium daikon radish
- 2 tablespoons sugar
- 2 tablespoons salt
Pickling
Solution ingredients:
- 1 cup vinegar
- 1 teaspoon salt
- 1/2 cup sugar
- 1/2 cup water
Directions:
1.
Preparing the Vegetables:
·
Peel the carrots
and daikon radish.
·
Use a mandoline
or a knife to slice them into matchstick-sized pieces, or your preferred size.
2.
Drawing Out Moisture:
·
Place the sliced
vegetables in a bowl and sprinkle them with 2 tablespoons of sugar and 2
tablespoons of salt.
·
Let them sit for
about 1 hour to draw out excess moisture.
·
After soaking,
rinse the vegetables thoroughly and squeeze out any remaining moisture.
3.
Packing the Vegetables:
·
Place the drained
carrots and daikon into a clean jar with a lid.
4.
Making the Pickling Solution:
·
In a saucepan,
combine the vinegar, water, sugar, and salt. Heat the mixture, stirring until
the sugar and salt are fully dissolved. Allow the solution to cool.
5.
Pickling:
·
Pour the cooled
pickling solution over the vegetables in the jar. If needed, add additional
room-temperature water to ensure the vegetables are fully submerged.
·
Screw on the lid
and store the jar at room temperature.
6.
Fermentation:
·
Let the pickles
sit at room temperature for 1 day, depending on your preference and the ambient
temperature. Check them every 12 to 24 hours to monitor the taste and texture.
7.
Storage:
·
Once the pickles
reach your desired flavor, move the jar to the refrigerator. They can be stored
in the fridge for up to 3 weeks, or until they become too sour or lose their
crunch.
·
Enjoy these Vietnamese daikon and carrot pickles with
your favorite dishes!
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