Vietnamese Pickled Daikon and Carrots
https://www.seriouseats.com/pickled-daikon-and-carrot-do-chua
INGREDIENTS
- 1 large carrot, peeled, cut into strips ⅛th-inch square and 3 inches long (about 2 cups)
- 1 medium daikon radish, peeled, cut into strips ⅛th-inch square and 3 inches long (about 2 cups)
- ¼ cup sugar
- 1 tablespoon kosher salt
- 1 cup water
- ½ cup rice wine vinegar
DIRECTIONS
- Combine carrots, radish, sugar, and salt in a large bowl. Using fingertips, massage salt and sugar into vegetables until dissolved. Add water and rice vinegar. Pack vegetables into a quart-sized mason jar. For best results, seal jar and refrigerate for at least two hours or overnight and up to 1 week.
For easiest results, use a mandoline to make the initial slices of carrot and daikon, then a knife to cut the slices into strips. Or, if your mandoline includes an insert that allows you to cut food into matchsticks, just use that.