Do chua (pickled vegetables)2012-03-15
- Servings : 4
- Prep Time : 20m
- Ready In : 30m
These pickles can be served with anything where you’d want some vegetables with a sweet and sour taste, usually with grilled meats and in a banh mi (Vietnamese sandwich)
- 250mL warm water from the tap
- 125mL rice vinegar
- 80mL sugar
- 1 tablespoon salt
- 2 carrots, peeled and julienned
- 1 daikon ( white radish), peeled and julienned
- 1 cucumber, cut into strips
Place the vegetables in a bowl and add 1 tbsp of salt and 1 tbsp of sugar.
Massage the vegetables ensuring that the sugar and salt is thoroughly mixed in. This will draw out the liquid from the vegetables and shorten the time it will take to pickle the vegetables. Continue kneading the vegetables until you can bend a carrot in half without breaking it.
Rinse the vegetables thoroughly under cold running water and drain well.
Return the vegetables to the same mixing bowl having washed it first.
In a smaller bowl, combine the warm water, vinegar, 80mL of sugar and 1/2 teaspoon salt until well blended and the salt and sugar have dissolved.
Pour the pickling juice into the bowl with the vegetables and mix well. Leave aside for 1 hour.
Serve with grilled meats or in a banh mi.