Do Chua – Pickled Radish and Carrot Strips from Vietnam
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g carrot (s)
- 500 g radish (s), white
- 1 teaspoon, heaped salt
- 1 teaspoon sugar
- 50 grams sugar
- 300 ml rice vinegar
- salt
- 250 ml water, lukewarm
Print Recipe
Pin Recipe Instructions
- Dice the radish and carrot (cut into juliennes), place in a bowl and sprinkle with the heaping teaspoon of salt and the teaspoon of sugar and knead carefully by hand for a few minutes. This will make the vegetables soft.
- Put in a sieve, rinse briefly and squeeze out carefully. The vegetables can be enjoyed fresh, e.g., as a topping on Banh Mi (Vietnamese sandwiches), or as follows for longer storage (up to 4 weeks):
- Make a brine by mixing 50 g sugar, 300 ml rice vinegar and (a little) salt to taste in 250 ml water until the sugar and salt are dissolved. Pour over the vegetables and keep for at least 1 hour and at most 4 weeks.
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