Củ Cải Chua Ngọt [Pickled Daikon and Carrots]

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Củ Cải Chua Ngọt [Pickled Daikon and Carrots]
Yield
4
Author
Prep time
15 Min
Cook time
4 Min
Total time
19 Min

Củ Cải Chua Ngọt [Pickled Daikon and Carrots]

Whether you like to add this Vietnamese staple condiment to a (banh-mi sandwich, rice noodle salad, or summer roll) it's quick and easy to make. Personally, I keep my fridge stocked with this.

Ingredients

  • 2 cups, carrots (Cut into match sticks)
  • 1 cup, daikon (Cut into match sticks)
  • 1/4 teaspoon, kosher salt
  • 1 teaspoon, organic sugar
  • 1 cup, rice vinegar (Unseasoned)
  • 2 cups, filtered water
  • 2 clove, peeled garlic
  • 1/4 ounce, peeled ginger (Sliced)
  • 1 each, jalapeno

Instructions

  1. Cut carrots and daikon into 1/8" thick x 2-3" long
  2. In a medium-size pot, add kosher salt, organic sugar, rice vinegar, water, garlic, ginger, and jalapeno.
  3. Bring the pot to a simmer.
  4. Take the pot off the heat.
  5. Add cut carrots and daikon.
  6. Submerge carrots and daikon (under pickling liquid) with a small plate
  7. Allow carrots and daikon to steep for at least 15 minutes at room temperature.

Notes:

Store carrots and daikon in a mason jar with the pickling liquid. Keep refrigerated.

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