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Do Chua (Pickled Carrot and Daikon)

June 17, 2011

I have been negligent in posting two very good recipes that I’ve made a few times this year.  My friend Amanda gave me a book on canning, Canning for a New Generation, which had some quick pickled vegetable recipes in it that you don’t need to drag out the canning supplies for.  This one simple preserves the vegetables in vinegar.  I had always wanted to make Korean tacos and Bahn Mi, so this recipe for picked carrot and daikon was the perfect first recipe to make.  Both of the recipes I used this with were fantastic…I will post them soon!


1 lb daikon radish (about 2 small), peeled

1 small carrot, peeled

2 t kosher salt

2 T sugar

1/2 c warm water

1/2 c rice vinegar


Cut daikon and carrot into julienne.  The best way to do this is with a slicer to get it really fine.  Place shredded carrot and daikon in a sieve over a bowl and sprinkle with the salt.  Mix with your hands to incorporate and let the mixture sit for about 30 minutes, or until a lot of the water has been released and the vegetables are limp.  Squeeze the water out of vegetables (taste them and if they are too salty, rinse them in water and squeeze the water out), and put them into a very clean pint jar.  Place the 1/2 c warm water into a measuring cup and stir in the sugar until it dissolves.  Mix in the rice wine vinegar and pour the mixture over the vegetables.  Stir or with the lid on, shake to incorporate and place the covered jar in the refrigerator.  Vegetables will keep for at least a month in the fridge.

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