Monday, July 15, 2013
Vietnamese Daikon and Carrot Pickles (Do Chua)
1 cup Water
1 tbs Salt
Cut the Carrots and Daikon into long strips.
Put 1 tbs Salt onto the Carrot and Daikon and mix. Let it sit for 30 minutes.
Pour 1 cup of Water into sauce pan.
Add in 1/2 cup of Vinegar and 1/2 cup of Sugar.
Let it simmer for 1 minute. Set aside and let cool completely.
Rinse the Carrot and Daikon about 2 times.
Drain out the water and set it aside.
Put the Carrot and Daikon in a jar. Pour in the liquid into jar and cover it up.
Wait at least 4 hrs before using.